This one pot spinach tortellini soup is warm, hearty, and ready in 25 minutes with almost no cleanup. ♡
Store-bought cheese tortellini cooks right in a flavorful tomato broth, and a big handful of baby spinach wilts in at the end for color and nutrition. It’s the kind of weeknight soup that feels like a hug and requires zero effort.
Grab one pot and a package of tortellini. Let’s make it together.
Ingredients
One Pot Spinach Tortellini Soup
- 1 package (20 oz) refrigerated cheese tortellini
- 4 cups baby spinach
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan
- Salt and pepper to taste
Optional:
- Heavy cream splash
- Crusty bread
- Red pepper flakes
- Italian sausage
How to Make One Pot Spinach Tortellini Soup
- Sauté. Heat olive oil in a large pot over medium heat. Cook the onion for 3 to 4 minutes until softened, then add garlic and cook 30 seconds.
- Simmer. Add the diced tomatoes, chicken broth, and Italian seasoning. Bring to a boil.
- Cook. Drop in the tortellini and cook according to package directions, usually 3 to 5 minutes until they float to the surface.
- Wilt. Stir in the baby spinach and let it wilt for 1 minute. Season with salt and pepper, ladle into bowls, and top with grated parmesan.
Tips
- Use refrigerated tortellini, not dried. It cooks faster and has a better texture in soup.
- Don’t overcook the tortellini. They continue to absorb broth as the soup sits, so slightly undercooking is smart.
- Add the spinach at the very end. It only needs 60 seconds to wilt and overcooking turns it army green.
- A splash of heavy cream stirred in at the end makes it extra creamy, but it’s great without it too.
- This soup thickens significantly as it cools. Add extra broth when reheating.
Variations
- Brown Italian sausage at the start for a meaty version.
- Add white beans for extra protein and fiber.
- Use vegetable broth and skip the parmesan for a vegan version (with vegan tortellini).
- Stir in a spoonful of pesto at the end for an herby twist.
- Add a splash of heavy cream and a handful of sun-dried tomatoes for a creamy Tuscan version.
FAQ
Can I use frozen tortellini?
Yes. Add 2 to 3 extra minutes of cooking time. Don’t thaw them first, just drop them in frozen.
How do I store leftover tortellini soup?
Store in the fridge for up to 3 days. The tortellini will absorb broth, so add extra when reheating. It doesn’t freeze well because the tortellini gets mushy.
Can I use kale instead of spinach?
Yes, but add it earlier since kale takes longer to soften. Stir it in with the broth and let it simmer for 5 minutes before adding the tortellini.
What makes this a one pot meal?
Everything cooks in a single pot: the tortellini, broth, vegetables, and spinach all go in together. No separate pots for pasta or anything else.
One Pot Spinach Tortellini Soup
A quick, hearty soup with cheese tortellini, baby spinach, and tomatoes all cooked in one pot.
Ingredients
Method
- **Sauté.** Cook onion 3 to 4 min, garlic 30 seconds.
- **Simmer.** Add tomatoes, broth, Italian seasoning. Boil.
- **Cook.** Add tortellini, cook 3 to 5 minutes.
- **Wilt.** Stir in spinach 1 minute. Top with parmesan.
Notes
- Use refrigerated tortellini for best texture.
- Don't overcook tortellini.
- Add extra broth when reheating.
- Don't overcook tortellini.
- Add extra broth when reheating.
