Best 8 Tortellini Tomato Spinach Soup Recipes

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Indulge in a symphony of flavors with our enticing Tortellini Tomato Spinach Soup! This delectable dish is a harmonious blend of tender tortellini, sweet tomatoes, vibrant spinach, and a savory broth that will warm your soul. With three variations to choose from, this recipe caters to diverse dietary preferences. The classic version is a meat-lover's delight, featuring plump pork and beef tortellini swimming in a rich tomato broth. For a lighter option, the chicken tortellini variation offers a delicate balance of flavors, while the vegetarian alternative delights with its hearty mix of vegetables and flavorful broth. Each variation promises a unique culinary experience, ensuring satisfaction for every palate.

Here are our top 8 tried and tested recipes!

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped
One 9-ounce package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

Steps:

  • In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

TORTELLINI TOMATO SPINACH SOUP



Tortellini Tomato Spinach Soup image

Make and share this Tortellini Tomato Spinach Soup recipe from Food.com.

Provided by spatchcock

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 garlic clove, minced
4 -6 cups chicken broth or 4 -6 cups vegetable broth
1 (14 ounce) can whole tomatoes, coarsely chopped
1 (9 ounce) package fresh tortellini or 1 (9 ounce) package dried tortellini
kosher salt
cracked black pepper
10 ounces fresh spinach or 10 ounces frozen spinach, defrosted and chopped
1/4 cup freshly grated parmesan cheese (optional)

Steps:

  • In a soup pot, heat olive oil over medium high heat.
  • Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
  • Add broth and tomatoes, turn heat up to high, and bring to a boil.
  • Add the tortellini and cook according to package instructions.
  • When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
  • Serve immediately.
  • Garnish each serving with a sprinkling of Parmesan.

SPINACH TOMATO TORTELLINI SOUP



Spinach Tomato Tortellini Soup image

Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don't forget the sprinkle of Parmesan cheese-it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 12

3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortellini
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally. , Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 782mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP



Garlicky Tortellini, Spinach and Tomato Soup image

I first found this in Fine Cooking Magazine and adapted it for my family. It's one of the few times I will be ready-made tortellini.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
6 -8 cloves garlic, chopped
1/2 cup chopped onion
4 cups vegetable broth
2 cups water
9 ounces fresh cheese tortellini or 9 ounces frozen cheese tortellini
1 (14 1/2 ounce) can diced tomatoes, with their liquid
10 ounces spinach, washed and stemmed,coarsely chopped
8 -10 basil leaves, coarsely chopped
1 egg
1/2 cup grated parmesan cheese
salt and pepper

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Add the garlic and onion and saute until fragrant, 2-3 minutes.
  • Add the chicken broth and water; bring to a boil.
  • Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
  • Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
  • Stir in the spinach and basil and cook until wilted, 1-2 minutes.
  • Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
  • Drizzle into the soup and cook, stirring about 3 minutes more.
  • Remove from heat and serve.

TOMATO SOUP WITH SPINACH AND TORTELLINI



Tomato Soup with Spinach and Tortellini image

Red Gold® Fresh Squeezed Tomato Juice and Whole Peeled Tomatoes are what give this soup its tomato goodness. Spinach and cheesy tortellini make it a meal. So easy to prepare, a delicious meatless dish.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 50m

Yield 8

Number Of Ingredients 8

1 (14.5 ounce) can beef broth
1 ½ (46 ounce) cans RED GOLD® Fresh Squeezed Tomato Juice
2 (28 ounce) cans RED GOLD® Whole Peeled Tomatoes
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package cheese tortellini
2 cloves garlic, minced
½ teaspoon black pepper
grated Parmesan cheese

Steps:

  • In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
  • Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
  • Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 35.2 g, Cholesterol 16.2 mg, Fat 3.8 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 1.9 g, Sodium 1353.2 mg, Sugar 6 g

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP



GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP image

Categories     Soup/Stew     Pasta     Lunch     Boil

Yield 2-3 servings

Number Of Ingredients 8

2 T. unsalted butter
6-8 cloves garlic, chopped
4 cups (1 qt.) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if large
8-10 leaves basil, coarsely chopped
Grated Parmesan cheese

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

SPINACH-TOMATO TORTELLINI SOUP



Spinach-Tomato Tortellini Soup image

This flavorful soup will warm you up on a cold day. It is simple to make and delicious served with crusty bread. This recipe was made for RSC #11.

Provided by CookingONTheSide

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons butter or 2 teaspoons olive oil
1/2 cup shallot, chopped
1/2 cup sweet onion, chopped
1 tablespoon fresh garlic, minced
1 dash cayenne pepper
6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)
1 cup hot water
1 cup sun-dried tomato, julienne-cut and packed without oil
1/4 teaspoon crushed red pepper flakes
9 ounces fresh cheese tortellini
2 cups packed fresh Baby Spinach
6 -8 fresh basil leaves, coarsely chopped
1/2 cup asiago cheese, grated
additional asiago cheese, grated (for sprinkling on top)
salt, to taste (optional)
fresh ground black pepper, to taste

Steps:

  • In large Dutch oven over medium heat, melt butter.
  • Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.
  • Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.
  • Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.
  • Sprinkle with additional Asiago cheese.
  • Season with salt and pepper, to taste, if desired.
  • This makes 8 servings at 1 cup each.

GARLICKY TORTELLINI, SPINACH & TOMATO SOUP



GARLICKY TORTELLINI, SPINACH & TOMATO SOUP image

Categories     Soup/Stew

Yield 3 servings

Number Of Ingredients 8

2 Tbs. unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 qt.) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if larger (see How to stem spinach)
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese, preferably parmigiano reggiano

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 min. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 min. Serve sprinkled with the grated cheese.

Tips:

  • Use high-quality ingredients: Fresh, ripe tomatoes, flavorful cheese, and tender spinach will make all the difference in the taste of your soup.
  • Don't overcrowd the pot: If you add too many ingredients to the pot, the soup will be watery and bland. Add the ingredients in batches, and cook them until they are tender before adding the next batch.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a pinch of red pepper flakes for a little heat.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup and help to balance out the flavors.

Conclusion:

Tortellini tomato spinach soup is a delicious, easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tortellini. With a few simple ingredients, you can have a delicious, satisfying soup that the whole family will enjoy.

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