Tomato Tortellini Soup
A quick and comforting tomato tortellini soup that's perfect for weeknight dinners, combining canned tomatoes, tortellini, and greens in just 20 minutes.
Ingredients
Base Ingredients
- 1 package tortellini (cheese or meat-filled) fresh, refrigerated, or frozen
- 1 can (14.5 oz) diced tomatoes (including juices)
- 4 cups vegetable or chicken broth use low-sodium if planning to adjust salt later
- 1 cup spinach or kale optional; baby spinach wilts fastest
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving optional
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 3–5 minutes. Stir in the minced garlic and cook for 30 seconds more until fragrant.
Cooking
- Pour in the can of diced tomatoes with their juices and the 4 cups of broth. Increase heat to bring the mixture to a gentle boil.
- Add the tortellini to the boiling broth. Cook according to the package directions—usually 3–5 minutes for refrigerated tortellini; frozen may need a minute or two more. Stir occasionally so pasta doesn’t clump.
- When the tortellini are nearly done, stir in the spinach or kale. Cook for 1–2 minutes until the greens have just wilted.
Serving
- Season the soup with salt and pepper to taste. Ladle into bowls and top with grated Parmesan if you like. Serve immediately.
Notes
Don’t overcook the tortellini — follow package timings and taste for doneness. For a creamier soup, stir in 1/2 cup of cream or a few tablespoons of cream cheese at the end. Use low-sodium broth.