Tortellini W Spinach Soup

Warm your soul with this comforting and hearty Tortellini with Spinach Soup, the perfect blend of wholesome ingredients and rich, savory flavors. This quick and easy one-pot recipe combines tender cheese tortellini, vibrant baby spinach, and a medley of sautéed vegetables in a flavorful chicken or vegetable broth seasoned with Italian herbs. Ready in just 35 minutes, it’s ideal for busy weeknights yet elegant enough for a cozy dinner gathering. Garnished with fresh parsley and optional Parmesan cheese, this spinach tortellini soup is a satisfying dish that’s as nourishing as it is delicious. Perfect for fans of hearty soups, quick family meals, or anyone hunting for a balanced, veggie-packed recipe!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into thin rounds
• 2 celery stalks, diced
• 8 cups chicken or vegetable broth
• 1 teaspoon dried Italian seasoning
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 12 ounces cheese tortellini (fresh or frozen)
• 5 cups baby spinach leaves
• 2 tablespoons fresh parsley, chopped
• 0.25 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Step 3

Pour in the chicken or vegetable broth and stir in the Italian seasoning, salt, and black pepper. Increase the heat to high and bring the soup to a boil.

Step 4

Once boiling, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld and the vegetables to become tender.

Step 5

Add the cheese tortellini to the pot and cook according to the package instructions (usually about 3-5 minutes for fresh tortellini or 8-10 minutes for frozen).

Step 6

Once the tortellini are tender and cooked through, stir in the baby spinach leaves. Cook for 1-2 minutes, or until the spinach wilts.

Step 7

Taste the soup and adjust the seasonings with additional salt and pepper, if needed.

Step 8

Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2882.2 grams (2882.2g)

Amount per serving	% Daily Value*
Calories	1634

Total Fat 73.70g	94%
Saturated Fat 28.00g	140%
Polyunsaturated Fat 2.70g
Cholesterol 138mg	46%
Sodium 11826mg	514%
Total Carbohydrate 164.70g	60%
Dietary Fiber 18.10g	65%
Total Sugars 24.30g
Protein 76.20g	152%

Vitamin D 24IU	119%
Calcium 1359mg	105%
Iron 11mg	61%
Potassium 2551mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 18.7%

Carbs: 40.5%