January is not my favorite month. It is hard getting back to “normal” life after the holidays. It is also long, cold, and COLD! I dress in layers, live under my electric blanket, and eat comforting foods to try and stay warm.
My favorite comfort foods are soup and pasta dishes. When I saw The Well-Fed Newlyweds’recipe for Tortellini Soup, I knew I had to try it. My favorite comfort foods in one recipe. This tomato broth soup is loaded with plump cheese tortellini and fresh spinach. It is simple to make and will warm you up in a matter of minutes.
For the soup you will need olive oil, garlic, onion, oregano, chicken or vegetable broth, canned whole tomatoes, salt and pepper, cheese tortellini, fresh spinach, and Parmesan cheese.
In a large pot, heat the olive oil over medium high heat. Add the onion and garlic. Cook until the onion is softened and the garlic is light golden brown, about five minutes.
Add the oregano.
Stir in the vegetable broth. (You can use chicken broth.)
Add the whole tomatoes and season with salt and pepper. Break up the tomatoes with a wooden spoon.
Bring the soup to a boil and add the tortellini. Cook according to package directions.
One minute before the tortellini is done, stir in the fresh spinach.
When the tortellini are cooked, remove the soup from the heat. Season with additional salt and pepper, if necessary.
Garnish the soup with Parmesan cheese and serve hot.
We really enjoyed this soup. I love that it is easy to make, but still impressive to serve. It is perfect for a weeknight meal with the family or when you are entertaining company. Each bite of soup is filled with flavor and will warm your heart and soul. Serve with a nice salad and crusty bread. Add Tortellini Soup to your menu right now, it is the perfect soup for a cold day.
Thanks to Katie for a fantastic recipe! And check out her blog The Well-Fed Newlyweds, too. Lots of great-looking recipes there!
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Description
Plump tortellini and fresh spinach in a tomato-y broth. It’s quick and simple to make, and it packs a lot of flavor in every bite.
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- ½ whole Small Onion, Minced (about 1/4 Cup)
- ½ teaspoons Dried Oregano
- 1 quart Low-sodium Chicken Broth (or Vegetable Broth)
- 15 ounces, weight Canned Whole Tomatoes
- Salt And Freshly Ground Black Pepper
- 9 ounces, weight Package Tortellini, Any Variety, Fresh Or Frozen
- 3 cups Fresh Spinach, Chopped And Loosely Packed
- Parmesan Cheese, To Serve
Preparation Instructions
In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.
Add the oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)
Bring the soup to a boil and add the tortellini. Cook according to the package directions.
One minute before the tortellini are done, add the spinach. Stir to combine.
When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.
Serve the soup immediately, topped with grated Parmesan cheese.
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!
78 Comments
Comments are closed for this recipe.
Lauren Frazier on 2.22.2011
This soup was excellent, great flavors easy to cook on a week night and we had leftovers for lunch the next day!
Jane Ferry on 2.12.2011
Hi Ree..Big fan of your website and your books!the last movie I saw was RED..it was great.a must see.
Lori on 2.11.2011
I think the last movie I sat down and watched all the way through was A Christmas Story…the one that runs on a continuous loop for 24 hours. Can’t even guess what movies will be Oscar worthy – what I think never seems to be what wins…LOL!
kate cole on 2.11.2011
The last movie I saw was Twilight Eclipse. I still haven’t figured out why Belle chooses the pale, bloodsucking Edward over the hunky, werewolf Jacob!!
xradeu on 2.8.2011
I LOVE LOVE LOVE this soup! I’ve made it twice now. But my question is – does anyone scoop the tortellini out before storing leftovers in fridge or freezing it? Maybe some don’t have a lot of leftovers but I am single so I usually do. The tortellini just keeps blowing itself up if its left in the soup?! Anyone else notice this? Is it b/c I use the fresh Buitoni tortellinies?
Melodie on 2.2.2011
YUMMY! HUBBY made this last night, served with garlic bread…so good…and, easy enough for him to make. and, Quick! He was proud of his accomplishment, I was blisfully eating hot soup. Perfect.
Thank You Maria and “Newlyweds” – great instructions and great recipe! A keeper!
Jennifer on 1.28.2011
Made this with a couple variations and it was amazing. I added a lb italian sauge, 8oz can italian tomatoe sauce, omitted the spinach (because of my picky eaters) and added a little basil and it was amazing!
Maria on 1.27.2011
Tracy-the recipe calls for three cups of fresh spinach.
Bessie on 1.27.2011
Made it. Ate it. Loved it. Even the kids gobbled it up. Add extra spinach-it’s good for you.
Laurie on 1.27.2011
I tried this soup and I love it … but I changed it a little the second time around to add more protien. I made a broth of pureed tomatoes, chicken broth and cooked garbanzo beans. Wisked them together and the sauce was delicious and filling.
Carol Ward on 1.26.2011
I made this soup for last night’s dinner and we had enough left over for lunch, today. Seldom am I at a loss for words, but truely this soup is absolutely wonderful. The taste is a blend of all that is soup goodness. Crusty French bread and a glass wine made for the best of meals. Thank you for the recipe.
Darlene D on 1.26.2011
Made this last night and it was a hit! Healthy, tasty and easy! Love it
Kim Eastman on 1.25.2011
I made this last night for my fam. Yummy! I have to blend up my tomatoes so there aren’t any chunks… the only way my husband and kids will eat them. My kids like raw baby spinach leaves in a salad, but they had never had them cooked. They were a little reluctant to eat “foliage” in a soup, but they ate it and liked it. My husband LOVED it. Thanks for the quick and easy recipe!
cheryl on 1.25.2011
i’ve been making this for years! love it! i throw in carrotts, celery, whatever i have and season it with “rapunzle” seasoning. i get it in the health food store. it’s a favorite here at home and at church.
GraceFullyEats on 1.25.2011
yummmmmmmmmmmmmmmmmmmm
KathyS on 1.25.2011
Thank you! Delicious! Recommend doubling the recipe as the leftovers are just as good. I’m making it again tonight!
Debbi on 1.25.2011
This was PERFECT!! I made it the other night and fell in love with it. So easy to make.
brandeanne on 1.25.2011
I have all these ingredients already. I love that in a recipe!
Looks like dinner to me.
tiffosis on 1.25.2011
I’ve been making making this soup for years and it’s always a hit; only difference with my recipe is the addition of bacon in with the onions and garlic step, and it adds such a depth of flavor.
Also, I find it helpful to use crushed italian seasoned tomatoes.
cyd88 on 1.24.2011
Fixed this yesterday. It is so good. The broth has such good flavor. I love this soup and will continue to have this often.
Scott-AZ on 1.24.2011
In all honesty I was pretty disappointed in this.
If we hadn’t added a few leaves of fresh Basil there wouldn’t have been much flavor other than the chicken broth.
If you want a thick and hearty soup, this in not it.
Maybe a thicker stock, maybe even a tomato based pasta sauce would be an alternative.
KrisZ on 1.24.2011
We made this for dinner tonight and it was amazing! This recipe is most definitely a keeper!
angela on 1.24.2011
just made this tonight, it was delicious and super easy!
Shelly on 1.24.2011
I’m “jumping up and down* because I have all of the ingredients on hand! Making this for dinner tonight. I’m a little sad that I have uncolorful tortellini, but I’ll add some extra veggies (zucchini and mushrooms and whatever else is hiding in my vegetable bin) to help brighten it up a bit.
Xradeu on 1.24.2011
I put together this soup this morning to take to work tonight for my dinner. I had to try a small bowl before I put it in the fridge! YUMMY. I’m not a huge fan of cheese tortellini and I couldn’t find any with meat in it like I wanted so I used ravioli! Mini Ravioli would have been better but this was still outstanding! I sprinkled a teeny bit of brown sugar over it and used a can of no salt diced tomatoes. I will definately do this again when I find the tortellini I wanted!
THANKS!
Aikko on 1.24.2011
This looks sooo good! I want to make this next weekend!
Tracy on 1.24.2011
Hi there,
I’m making the soup tonight, but have a question about the amount of spinach. The 10 oz bag I bought would easily come to 3 cups, but according to the bag being 10 oz, I guess they mean it is 10 oz when cooked down. Did you measure 3 cups dry or did you go by the bag amount?
stacey on 1.24.2011
We’re having company for dinner this Saturday, and my husband was looking for an interesting, tasty vegetable soup. This fits the bill! We bought the ingredients and will be making it this week. Thanks for the timely suggestion!
mintjulep on 1.24.2011
Made this for dinner last night and it was so yummy! I love having lots of good soup recipes for the winter. Will definitely be keeping this one!
karac on 1.23.2011
This is such an easy and yummy soup. I added portebello mushrooms and little crushed red pepper . I will be making it again soon. Thanks for sharing such a great recipe!
Emily E on 1.23.2011
Just finished eating my second bowl!! Such a delicious soup! Perfect for a cold Sunday. Next time I think I will use diced tomatoes as the whole tomatoes (even though I smashed them with my hands) left large pieces. Thanks for such a great recipe.
Jess on 1.23.2011
Wow– followed the recipe almost exactly as written (I used diced tomatoes instead of whole). It was a quick- but more importantly DELICIOUS- dinner for a cold New England evening! I can’t wait to try some of the other variations discussed here. Thanks guys!
Cathy Carroll on 1.23.2011
I make a version of this with chicken broth, onions, carrots, celery, diced chicken, cheese tortellini and spinach. I can’t wait to try it your way!
Katherine on 1.23.2011
I just made this and I am over the moon about it. So easy and so yummy. I will be making it again. I made it with a chicken prosciotto (sp?) tortellini, but next time I may use sausage or a simple cheese. I plan on adding a bit of bacon and some white beans. I also want to make an all veggie version perhaps with a bit of mushrooms thrown in. This will be a regular part of the rotation! Thanks!
Crystal Marsh on 1.23.2011
Holy Calf….. I’ve been waiting all week to make this soup and it did not disappoint. It was so yummy and very filling. I did however, double to ingredients and added a bell pepper and diced, cooked chicken. I have 3 sons, age 11, 7 and 4 and they ate it up and went for seconds. Even with spinach, they loved it. Thanks for the recipe.
Lindie on 1.22.2011
Looks delicious! Will get ingredients tomorrow. Love all the variations too!
laura @ alittlebarefoot on 1.22.2011
wow, this looks fabulous! any particular brand of tortellini that anyone can recommend? i’ve found them pretty hit or miss.
Alison on 1.22.2011
I made this soup tonight- it was delicious!!
Lauralee on 1.22.2011
It’s in the pot on my stove right now waiting for my granddaughter to come over to play with Grandma. She will love it! I had a bit of spaghetti sauce leftover so tossed it in with great results.
Susan on 1.22.2011
I always leave the spinach and fresh herbs out of the soup and add them to the soup bowls at serving time. The heat of the soup is enought to wilt fresh spinach to the perfect texture and it gives people the choice to add it or not..kids being the main people I’m talking about! Then, too, if you have leftovers, the spinach and herbs don’t get stringy or turn all black or mushy..so it tastes fresh every time.
Sarah on 1.22.2011
My husband just had outpatient surgery yesterday. This looks like a great soup he would enjoy today and the best part is that I have all the ingredients!
Catherine on 1.22.2011
I make a very similar soup. As my hubby deplores complete veggie-fare, I add some Italian sausage (usually turkey).
Wenderly on 1.22.2011
Looks like such a satisfying yet simple soup! Perfect for these dreary days! Love the first shot of the soup, so colorful and beautiful!
Patty Davis on 1.21.2011
I ran out to get a few items I didn’t have and and made it…. and boy was it yummy! Plus it looks so pretty. Thanks
Suzanne on 1.21.2011
Great post and looks amazingly delicious! Bravo!
deena on 1.21.2011
This will be made here tomorrow!! wow that looks good!
Haley on 1.21.2011
This looks so good, I really want to try it!
Kari on 1.21.2011
Fixed this tonight, and it was easy and delicious! Added a little chicken to the soup, and served it with garlic bread sticks and salad. YUM!
Kathy W. on 1.21.2011
OH MY GOODNESS! Since it is supposed to be a whopping ZERO degrees here this weekend, I think I NEED to make this! Looks delicious!
Jenny on 1.21.2011
I agree with the addition of mushrooms and bacon! I also like to add a splash of half and half or cream to make the tortellini soup creamy.