Easy Tortellini Soup
Cozy tortellini soup made with cheese-filled pasta, tomatoes, and spinach. Easy one-pot dinner ready in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups chicken or vegetable broth
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and Italian seasoning and cook for 30 seconds. Add diced tomatoes and tomato paste and stir well. Pour in broth and bring to a gentle boil. Add tortellini and cook according to package instructions, about 4–6 minutes. Reduce heat and stir in fresh spinach until wilted. Season with salt and black pepper. Serve hot topped with grated Parmesan.
Notes
Do not overcook tortellini to prevent mushy texture. Add spinach at the end to keep it vibrant. Store leftovers in the refrigerator for up to 4 days and reheat gently with extra broth if needed.