Spinach-Tortellini Soup
Cozy up with this heartwarming spinach-tortellini soup that busy families absolutely love! This comforting bowl comes together in just 15 minutes, making it perfect for those hectic weeknight dinners. You’ll have a delicious, restaurant-quality meal on the table faster than ordering takeout!
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people.
Nutrition Profile: Diabetes-Friendly, Nut-Free, Healthy Pregnancy, Soy-Free, Vegetarian.
Nutrition Facts (per serving): 392 Calories, 13g Fat, 51g Carbs, 12g Protein.
Ingredients You’ll Need
Extra-virgin olive oil: You’ll need 2 tablespoons of good quality olive oil. This creates the perfect base for building all those amazing flavors!
Yellow onion: One and a half cups of chopped yellow onion adds that sweet, savory foundation. White onions work great too if that’s what you have on hand!
Garlic: One tablespoon of minced garlic brings that wonderful aromatic punch. Fresh garlic is best, but the pre-minced stuff from a jar works in a pinch!
Italian seasoning: Two teaspoons of this herb blend gives you basil, oregano, and all those classic Italian flavors without buying separate bottles.
Crushed red pepper: Half a teaspoon adds just a tiny kick of heat. Feel free to skip this if you’re cooking for little ones!
Tomato paste: One tablespoon of this concentrated goodness deepens the tomato flavor beautifully. It’s like a secret flavor booster!
Dry white wine: Half a cup adds amazing depth to the broth. You can use whatever white wine you’d drink – nothing fancy needed!
Vegetable broth: Four cups of lower-sodium broth keeps the soup from being too salty. You can always add more salt later if needed!
Fire-roasted tomatoes: One 15-ounce can of no-salt-added fire-roasted tomatoes brings smoky, rich flavor. Don’t drain them – that juice is liquid gold!
Parmesan rind: One 3-inch piece adds incredible umami depth while it simmers. Save your rinds in the freezer for recipes like this!
Salt: Quarter teaspoon helps bring all the flavors together perfectly.
Cheese tortellini: One 10-ounce package of refrigerated cheese tortellini makes this soup hearty and filling. Fresh tortellini cooks so much faster than dried!
Baby spinach: One 5-ounce package wilts down perfectly and adds beautiful color plus nutrition. Regular spinach works too – just chop it up first!
How to Make Spinach-Tortellini Soup
Step 1: Heat your olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 4 minutes, stirring occasionally. You’ll know it’s ready when the onion looks translucent and smells amazing!
Step 2: Stir in the garlic, Italian seasoning, and crushed red pepper. Cook for about 1 minute, stirring constantly. Your kitchen will smell incredible right about now!
Step 3: Add the tomato paste and stir constantly for about 1 minute. Make sure all the vegetables get coated with that rich, red paste.
Step 4: Pour in the white wine and let it cook for about 2 minutes, stirring once or twice. You want it to reduce by half – this concentrates all those wonderful flavors!
Step 5: Add the vegetable broth, fire-roasted tomatoes with their juice, Parmesan rind, and salt. Bring everything to a boil over medium-high heat.
Step 6: Add the tortellini and cook for 3 to 5 minutes, stirring often but gently. Be careful not to break those delicate pasta pillows!
Step 7: Remove the pot from heat and add the spinach. Stir gently until it wilts completely, about 1 minute. Remove and toss that Parmesan rind – it’s done its job!
Easy and Quick Spinach-Tortellini Soup Version
Want to make this even faster? You can skip the wine reduction step completely! Just add an extra half cup of vegetable broth instead of the wine. Also, use pre-chopped onions from the store to save even more time. The soup will still taste amazing, and you’ll shave off a few more minutes from your cooking time!
Serving Ideas
This soup is a complete meal all on its own! Serve it with some crusty Italian bread or warm garlic bread for dipping. A simple side salad with balsamic vinaigrette makes it feel like a restaurant meal. For extra indulgence, sprinkle some freshly grated Parmesan cheese on top of each bowl!
Storage
Store leftover soup in the refrigerator for up to 3 days in a covered container. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth if it gets too thick. Don’t microwave the tortellini – they can get rubbery!
Substitutions
No white wine? Use extra vegetable broth or even chicken broth if you eat meat. Can’t find fire-roasted tomatoes? Regular diced tomatoes work perfectly fine. If you don’t have a Parmesan rind, just add an extra tablespoon of grated Parmesan cheese at the end. Frozen tortellini works too – just add a couple extra minutes to the cooking time!
Pro Tips
- Save those rinds: Keep Parmesan rinds in your freezer – they’re flavor goldmines for soups and sauces!
- Don’t overcook: Add the tortellini last and watch the timing. Mushy pasta ruins the whole dish.
- Taste and adjust: Always taste before serving and add more salt or pepper if needed.
- Fresh is best: Use refrigerated tortellini instead of dried for the best texture and fastest cooking.
- Gentle stirring: Those cheese-filled tortellini are delicate, so stir with love!
FAQs
Can I make this soup ahead of time?
You bet! You can make the soup base (everything except the tortellini and spinach) up to 2 days ahead. When you’re ready to serve, just reheat the base, add the tortellini and cook until tender, then stir in the spinach. This keeps the pasta from getting mushy!
Can I freeze this soup?
I wouldn’t recommend freezing this soup because the tortellini don’t freeze and reheat well – they get mushy and fall apart. But the good news is it keeps great in the fridge for 3 days, and it’s so quick to make fresh!
What if I don’t have baby spinach?
Sure! Regular spinach works perfectly fine. Just remove the thick stems and chop the leaves into bite-sized pieces. Frozen spinach works too – just thaw it first and squeeze out the extra water.
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will make it even more flavorful. Just remember it won’t be vegetarian anymore, but it’ll still taste amazing!
I hope this cozy soup becomes a regular in your dinner rotation! Let me know how it turns out for you – I love hearing about your cooking adventures. Did you add any fun twists or substitutions? Share your experience in the comments below!
