Recipe: Easy Tortellini Soup With Spinach and Tomatoes


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This soup combines our two favorite qualities in a recipe: inexpensive and simple. The ingredients include canned and frozen veggies, which we know aren’t as tasty as fresh produce, but when you’re desperately waiting for your paycheck and need to eat on the cheap, this healthy, delicious and vegetarian-friendly tortellini soup recipe is there for you.



  • 1 16-oz. bag of frozen tortellini
  • 8 cups of chicken broth (or use bouillon cubes with 8 cups of water)
  • 2 cloves of garlic
  • 1 tablespoon of butter
  • 1 box of frozen spinach
  • 1 can of stewed tomatoes
  • 1 tablespoon of dried basil (or 3 tablespoons of fresh basil)
  • ½ cup of grated Parmesan cheese
  • 2 teaspoons of salt


In a stockpot, sauté butter and garlic until just golden brown, add chicken stock, salt and basil, and bring to a boil. Add tortellini.

Cook for 4 to 5 minutes; then add the frozen spinach and stewed tomatoes. (This prevents the tortellini from overcooking.)

Turn off the stove. Stir in the Parmesan cheese, and let it sit for about 10 minutes or until the spinach is hot.

Serve immediately. Can be frozen or served again. Sprinkle grated Parmesan over the top if you’d like. (12 servings)