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Spinach and Tortellini Soup

Hearty, warming, and accidentally vegetarian, this Spinach and Tortellini Soup feeds a crowd and is great for making planned leftovers! Enjoy as is, or serve with a side of crusty bread or a green salad.

Overhead view of a bowl of spinach and tortellini soup.

Creating This Vegetarian Tortellini Soup

This tomato spinach tortellini soup started out as a very simple recipe — just the broth, tomatoes, spinach, and tortellini.

I thought it sounded yummy and easy, but I couldn’t resist making it a bit more of a meal. It was still incredibly fast, and simple to make.

Great for a busy weeknight, or a day like today where I just didn’t want to spend much time cooking dinner and got started a bit late. If you use baby spinach, you don’t even have to spend time chopping that!

This spinach and tortellini soup recipe makes quite a bit, so plan on leftovers if you aren’t feeding a crowd.

Ingredients in Spinach and Tortellini Soup

To make this spinach and tomato tortellini soup, you’ll need the following basic ingredients:

  • Olive oil
  • Yellow onion
  • Garlic
  • Dried herbs and spices
  • Vegetable broth
  • Kidney beans
  • Canned diced tomatoes
  • Canned crushed tomatoes
  • Bell peppers
  • Tortellini
  • Baby spinach

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Spinach and Tortellini Soup

This vegetarian tortellini soup is an easy, one-pot recipe that comes together in about 30 minutes. It’s a weeknight dinner win!

  1. In a soup pot, heat the olive oil over medium-high heat.
  2. Sauté the onion until translucent. Add garlic and saute an additional minute.
  3. Add the remaining ingredients, except for the spinach and tortellini.
  4. Turn heat to medium-high and bring to a boil. Add the tortellini and cook 3 minutes less than package instructions.
  5. Stir in the spinach during the last minute of cooking.
  6. Serve immediately, garnishing each serving with a sprinkling of Parmesan cheese.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Can This Soup Be Frozen?

Because the tortellini is cooked directly in the soup, I do not recommend freezing it.

What Type of Tortellini Should I Use?

I used a three cheese tortellini to keep this spinach and tortellini soup vegetarian. However, you may use any flavor tortellini you’d like.

Just make sure to buy refrigerated tortellini and not the dried kind in the pasta aisle.

What to Serve with Tortellini Soup

Once of the reasons I think this is the best tortellini soup is that it’s practically a meal in itself. However, here are some side dishes we love serving with the tomato spinach tortellini soup:

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Easy Soup Recipes:

This Kale and Broccoli Chicken Tortellini Soup is the perfect twist on the classic Chicken Noodle when you’re not feeling well and in need of a pick-me-up!

Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? 

This Lemon Chicken Orzo Soup is a fun twist on classic chicken noodle soup. It’s the perfect soup for soothing sore throats year-round!

This recipe for Cheesy Broccoli Soup with Kale & Carrot is incredibly simple to whip up for dinner on a busy weeknight and the perfect way to warm up on a cold winter evening.

This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream.

Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!

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Overhead view of a bowl of spinach and tortellini soup.

Spinach and Tortellini Soup

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Hearty, warming, and accidentally vegetarian, this Spinach and Tortellini Soup feeds a crowd and is great for making planned leftovers! Enjoy as is, or serve with a side of crusty bread or a green salad.

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 6 cups vegetable broth
  • 2 1/2 cups water
  • 1 (14 oz). can kidney beans, drained
  • 1 (14 oz.) can diced tomatoes
  • 1 (28 oz.) can crushed tomatoes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 18 oz. tortellini
  • 5 oz. fresh baby spinach

Instructions

  1. In a soup pot, heat the olive oil over medium high heat. Saute the onion, stirring often, for about 5-7 minutes (until the onions are translucent).
  2. Add garlic and saute an additional minute.
  3. Add the remaining ingredients through the bell pepper.
  4. Turn heat to medium-high and bring to a boil. Add the tortellini and cook 3 minutes less than package instructions.
  5. Stir in the spinach during the last minute of cooking.
  6. Serve immediately, garnishing each serving with a sprinkling of Parmesan cheese.

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 287Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 1244mgCarbohydrates 44gFiber 6gSugar 9gProtein 13g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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