A Northern Italian style easy spinach tortellini soup recipe made with cheese tortellini, vegetable broth, tomatoes, and spinach. If you prefer a heartier soup, substitute meat tortellini or a combination of cheese and meat tortellini for a surprise in every bite. The V-8 juice in the recipe makes for a deeper flavor in a shorter cooking time.
These recipes are so good the next day and this includes a small batch chicken vegetable soup, french onion soup for one, and tasty small slow cooker split pea soup. Light and slightly sweet cornbread goes great with soup!
I’ve always preferred the more delicate broth version of tortellini soup to the heartier classic version that is cooked in a thicker tomato sauce. Basic Tortellini in broth is often served in Northern Italy as a first course. However, adding tomatoes, herbs, and spinach makes this a nice, light, and tasty meal.
Why this recipe works
My recipe uses a pre-made packaged Buitoni Three Cheese Tortellini easily found in your chain supermarkets. If you’re inclined to make the Tortellini from scratch, please let me know how it went!
- A simple recipe with just a few steps and cooks fast.
- This is a quick, easy, and very tasty recipe that is perfect for a light dinner or lunch.
Storing Leftovers
If you have leftovers, the soup should be stored tightly covered in the refrigerator for up to 3 days. You can freeze, but if you do, I suggest only freezing the broth, not the tortellini. It’s easy to thaw and toss in a fresh batch of tortellini.
Like broth-based soups? check out Small Batch V8 Vegetable Soup Recipe
Easy Instructions
- In a medium saucepan, heat the oil and add the garlic and shallots. Cook for about 2 minutes, stirring frequently so the garlic doesn’t burn or brown.
- Add the water, broth/spicy V-8, tomatoes, basil, and red pepper, and bring to a low boil, stirring occasionally.
- Once the soup begins to boil, lower the heat and simmer for about 20 minutes.
- Add the tortellini and cook according to the package instructions
- Right before the Tortellini is fully cooked, about 5 minutes, add the spinach and stir to combine.
- cook for an additional 1-2 minutes, enough time for the spinach to wilt.
- Add salt and pepper to taste.
- Serve in a bowl topped with grated Parmesan cheese.
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Cheese & Spinach Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ shallot chopped (about 2 tablespoons)
- 3 cups vegetable broth/spicy V-8
- 1 cup water
- 1 (15-ounce) can diced Italian tomatoes
- ½ teaspoon basil
- ½ teaspoon red pepper flakes
- 9 ounce package cheese tortellini
- 6 cups fresh baby spinach leaves stem removed
- salt and pepper to taste
- Top with Grated Parmesan
Instructions
- In a medium saucepan heat the oil and add the garlic and shallots. Cook for about 2 minutes, stirring frequently so the garlic doesn't burn or brown.
- Add the water, broth/spicy V-8, tomato's, basil, red pepper, and bring to a low boil, stirring occasionally.
- Once the soup begins to boil lower the heat and simmer for about 20 minutes.
- Add the tortellini and cook according to the package instructions
- Right before the Tortellini is fully cooked, about 5 minutes, add the spinach and stir to combine.
- cook for an additional 1-2 minutes, enough time for the spinach to wilt.
- Add salt and pepper to taste.
- Serve in a bowl topped with grated Parmesan cheese.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.