Go Back
Tortellini Soup in a white bowl with garlic knots.

Spinach Tortellini Soup

A light Italian soup that features a garlic, onion, and oregano blend paired with tender tortellini noodles. This soup tastes as if it’s from a fancy Italian restaurant. It’s simply the best homemade spinach tortellini soup out there!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch, Soup
Cuisine Italian
Servings 6
Calories 252 kcal


  • 1/2 Onion
  • 2 Garlic Cloves (Minced)
  • 1 Tbsp Olive Oil
  • 6 Cups Vegetable Broth
  • 1 14.5 Ounce Can Italian-Style Tomatoes
  • 1/4 tsp Italian Seasoning
  • 1/4 tsp Onion Powder
  • 1/8 tsp Red Chili Flakes
  • 12 Ounces Tortellini (Refrigerated, not boxed)
  • 2 Cups Chopped Kale
  • 3 Cups Spinach
  • Salt and Pepper to taste


  • In a large stockpot over medium heat, saute the onion and garlic in olive oil until very fragrant (about 2-3 minutes).
  • Pour in the vegetable broth, Italian-style tomatoes, Italian seasoning, onion powder, and red pepper flakes. Season with salt and pepper to taste. Bring soup to a boil.
  • Once the pot is at a gentle boil, add in the tortellini and cook for 5 more minutes or until tortellini is tender. Turn the heat to low and add the kale and spinach. Cook until the greens are slightly wilted (about 2 minutes).


  • If making this soup with uncooked tortellini or noodles, cook per the package instructions for half the listed time before cooking for the remaining time in the soup.
  • Store the leftovers in the refrigerator for up to 3-4 days. Keeping this soup in the freezer is not recommended since the tortellini may become mushy.
Keyword Spinach Tortellini Soup, Tortellini Soup, Vegan Tortellini Soup