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    Home ~ Recipes ~ Recipes For One

    Easy Cheese & Spinach Tortellini Soup Recipe

    LAST UPDATED: Sep 15, 2020 · PUBLISHED: May 13, 2020 · BY: Sydney · Leave a Comment

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    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.

    Pot of tortellini soup with ladle this Recipe

    Table of Contents
    • Why this recipe works
    • Storing Leftovers
    • Ingredients
    • Easy Instructions
    • More Easy Small Batch Soups
    • 📖 Recipe

    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, the addition of 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 so 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 and 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

    Ingredients

    • Olive oil
    • Garlic
    • Shallot
    • Vegetable broth/spicy V-8
    • Diced Italian tomatoes
    • Basil
    • Red pepper flakes
    • Cheese Tortellini
    • Fresh Baby Spinach
    • Parmesan

    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, 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.

    Serve with fresh bread and a crisp salad for a full meal.

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      Single Serving Slow Cooker Split Pea & Potato Soup
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      Slow Cooker Chicken Vegetable Soup Recipe for One
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      Small Batch V8 Vegetable Soup Recipe
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      2-Quart Slow Cooker Spicy Black Bean Soup Recipe

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    Pot of tortellini soup with ladle

    Cheese & Spinach Tortellini Soup

    A Northern Italian style easy tortellini soup made with tortellini, vegetable broth, tomato's, and spinach. 
    4 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 238kcal
    Author:Sydney Dawes

    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

    Serving: 1g | Calories: 238kcal | Carbohydrates: 34g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 826mg | Fiber: 9g | Sugar: 6g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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