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.
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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.
More Easy Small Batch Soups
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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.