If you are searching for a cozy, colorful, and flavorful meal to warm your soul, look no further than this delightful Tortellini Soup with Vegetables and Spinach Recipe. It combines the comforting bite of cheese-filled tortellini with vibrant vegetables and fresh spinach, all nestled in a fragrant tomato and herb broth. Every spoonful bursts with layers of texture and taste, making it perfect for both quick weeknight dinners and laid-back weekend lunches. This soup not only satisfies your hunger but also nourishes you with wholesome ingredients that come together so easily, you’ll find yourself making it again and again.
Ingredients You’ll Need
The magic of this soup lies in its simple, everyday ingredients that each bring something special to the bowl. From the sweet crunch of diced carrots and celery to the aromatic herbs that build character, every item plays a vital role in crafting a balanced and inviting dish.
- 1 tbsp olive oil: For sautéing and adding a smooth, fruity richness.
- 1 small onion, diced: Provides a sweet and savory base flavor.
- 2 garlic cloves, minced: Adds an aromatic punch that deepens the soup’s profile.
- 1 carrot, peeled and diced: Brings natural sweetness and vibrant color.
- 1 celery stalk, diced: Offers a subtle earthiness and crunch.
- 1 (14.5 oz) can diced tomatoes: Infuses tanginess and a hearty body to the broth.
- 4 cups chicken broth (or vegetable broth for a vegetarian version): The flavorful liquid base that ties everything together.
- 1 tsp dried basil: Lends a fragrant and slightly peppery note.
- 1/2 tsp dried oregano: Adds warm, bitter undertones for complexity.
- 1/4 tsp salt: Enhances all the natural flavors perfectly.
- 1/4 tsp black pepper: Gives a gentle kick and depth.
- 1 (9 oz) package cheese tortellini: The lush, pillowy pasta hearts that make this soup truly special.
- 1 cup spinach, chopped: Freshens up the soup with a leafy green twist.
- 1/2 cup grated Parmesan cheese (optional, for serving): Offers a salty, nutty topping to finish the dish beautifully.
How to Make Tortellini Soup with Vegetables and Spinach Recipe
Step 1: Sauté the aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking them until they become soft and fragrant. This step is crucial as it builds the flavorful foundation of your soup, releasing those wonderful aromas that make your kitchen feel instantly inviting.
Step 2: Add the diced carrot and celery
Next, toss in the carrot and celery pieces. Cook them with the onions and garlic while stirring occasionally. These vegetables bring crunch and natural sweetness, creating a great texture contrast that makes every spoonful interesting and satisfying.
Step 3: Combine tomatoes, broth, and herbs
Pour in the diced tomatoes along with their juices and the chicken broth. Sprinkle in the dried basil, oregano, salt, and pepper. Give the mixture a good stir and bring it to a boil. This combination infuses the broth with rich tomato tanginess and aromatic herbal flavors that tie all the fresh ingredients together.
Step 4: Simmer until tender
Reduce the heat to low and let the soup gently simmer for about 10 minutes. This allows the vegetables to soften perfectly without losing their character. Your kitchen will fill with a warm, comforting scent that makes the wait totally worth it.
Step 5: Cook the tortellini in the broth
Add the cheese tortellini straight into the pot and cook according to the package instructions, usually about 3 to 5 minutes. Cooking the pasta right in the broth helps it soak up all those lovely flavors, resulting in a harmonious bite every time.
Step 6: Wilt the spinach
Stir in the chopped spinach at the last moment and cook for another 2 minutes until the leaves just wilt. This fresh green boost adds not only vibrant color but also mild earthiness, balancing the richness of the cheese tortellini and tomatoes.
Step 7: Serve hot with Parmesan
Once done, remove the pot from the heat and ladle the soup into bowls. If you love a little extra savory punch, sprinkle some grated Parmesan cheese on top. Serve immediately to enjoy the full medley of textures and flavors while warm and comforting.
How to Serve Tortellini Soup with Vegetables and Spinach Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan cheese enhances the soup’s depth of flavor with its salty, nutty character. You can also garnish with a few fresh basil or parsley leaves for a pop of green and an extra fresh aroma. A drizzle of good-quality olive oil just before serving can give your soup a silky finish that feels like a hug in a bowl.
Side Dishes
This soup pairs beautifully with a warm crusty bread or garlic breadsticks that soak up the broth perfectly. A simple mixed green salad with a zesty vinaigrette can balance out the richness and keep your meal feeling light and fresh. For a heartier meal, serve alongside roasted vegetables or a cheese plate to continue the Italian-inspired flavors.
Creative Ways to Present
Serve this soup in rustic bowls to bring out its homey appeal, or use mini soup crocks for an elegant touch at dinner parties. For a fun twist, try hollowing out small sourdough bread bowls — it makes for a delightful edible container that enhances the eating experience. Pairing it with colorful napkins or fresh herbs on the side elevates the presentation to restaurant-quality without any stress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, it’s best to refrigerate them in an airtight container. The soup’s flavors often meld beautifully overnight, making for an even tastier meal the next day. Keep in mind that the tortellini can absorb liquid and swell a bit, so you might want to add a splash of broth or water when reheating to maintain the perfect consistency.
Freezing
This Tortellini Soup with Vegetables and Spinach Recipe freezes reasonably well, but to preserve the texture of the tortellini, it’s a good idea to freeze the soup broth and vegetables separately from the pasta. Freeze the broth mixture in freezer-safe containers, then add fresh or leftover cooked tortellini when reheating. This approach keeps your pasta tender and avoids mushy bites.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a bit of broth or water if the soup appears too thick after sitting. Avoid using high heat to keep the spinach vibrant and the tortellini tender. For microwave reheating, cover the soup to retain moisture and heat in short intervals, stirring in between.
FAQs
Can I make this Tortellini Soup with Vegetables and Spinach Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and you’ll have a fantastic vegetarian version that’s just as delicious and comforting.
What type of tortellini works best in this soup?
Cheese-filled tortellini is a classic choice because the creamy filling pairs beautifully with the veggies and broth, but feel free to experiment with meat or spinach-filled tortellini for different flavor variations.
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, fresh diced tomatoes can be used when in season. Just be sure to cook them a bit longer to break them down and release their juices, so the broth remains flavorful and rich.
Is it possible to add other vegetables to this soup?
Definitely! This soup is very versatile. Consider adding zucchini, bell peppers, or mushrooms for additional texture and nutrition while keeping the balance of flavors intact.
How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup should stay fresh for up to 3 to 4 days. However, the tortellini might soften over time, so it’s best enjoyed within that window for optimum taste and texture.
Final Thoughts
If you’re craving a dish that combines heartiness, freshness, and ease, this Tortellini Soup with Vegetables and Spinach Recipe is your new best friend. It’s quick to make, endlessly satisfying, and wonderfully adaptable. I can’t wait for you to enjoy it as much as I do, whether you’re sharing it with family or curling up with a bowl on a chilly evening. Give it a try—you just might find your next all-time favorite soup!
Print
Tortellini Soup with Vegetables and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Tortellini Soup combines tender cheese tortellini with a flavorful medley of sautéed vegetables, diced tomatoes, and herbs simmered in a savory chicken broth. Perfect for a comforting and quick meal, this soup is both satisfying and easy to prepare.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Main Ingredients
- 1 (9 oz) package cheese tortellini
- 1 cup spinach, chopped
To Serve
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant, forming the flavorful base of the soup.
- Add Vegetables: Stir in the diced carrot and celery, cooking for an additional 3-4 minutes while stirring occasionally, allowing the vegetables to soften.
- Add Liquids and Seasonings: Pour in the canned diced tomatoes along with their juices and the chicken broth. Stir in dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil to meld the flavors.
- Simmer Soup: Reduce heat to a gentle simmer and cook for 10 minutes until the vegetables become tender and the soup flavors develop.
- Cook Tortellini: Add the cheese tortellini to the pot and cook for 3-5 minutes according to package instructions until the pasta is tender but firm.
- Add Spinach: Stir in the chopped spinach and cook for another 2 minutes until the spinach wilts evenly into the soup.
- Serve: Remove the pot from heat. Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian.
- For a gluten-free version, use gluten-free tortellini.
- Adding a pinch of red pepper flakes can add a subtle heat to the soup.
- The Parmesan cheese topping is optional but adds a rich, savory finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
