Pot of tortellini soup with ladle

Easy Cheese Tortellini Soup for a Weeknight Quick Meal

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A Northern Italian style easy tortellini soup made with cheese tortellini, vegetable broth, tomato’s, and spinach.  If you prefer a heartier soup try substitute a meat tortellini or a combination of cheese and meat tortellini’s for surprise in every bite.  The V-8 juice in the recipe makes for deeper flavor in a short cooking time. 

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 with the addition of tomatoes, herbs, and spinach make this a nice light and tasty meal. 

My recipe uses a pre-made packaged Buitoni Three Cheese Tortellini easy found in your chain supermarkets.  If your so inclined to  make the Tortellini from scratch please let me know how it went!

This is a quick, easy and very tasty recipe that is perfect for a light dinner or lunch. 

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.

Cheese Tortellini Soup

Cheese Tortellini Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A Northern Italian style easy tortellini soup made with tortellini, vegetable broth, tomato's, and spinach. 


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 shallot , chopped (about 2 tablespoons)
  • 3 cups vegetable broth
  • 1 cup water
  • 1 15 ounce can diced Italian tomatoes
  • 1/2 teaspoon basil
  • 1/2 teaspoon red pepper flakes
  • 9 ounce package chicken tortellini
  • 6 cups fresh baby spinach leaves, stem removed
  • salt and pepper to taste
  • Top with Grated Parmesan


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, tomato's basil, red pepper, and bring to a low boil, stirring occasional.

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 Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 10mg Sodium: 826mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 9g Sugar: 6g Sugar Alcohols: 0g Protein: 16g
The nutritional information provided here are estimates and are not calculated by a registered dietician.

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