Name: Easy Spinach Tortellini Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 Tablespoons Oil; 1 White Onion - chopped; 12 ounces Crimini Mushrooms - sliced thick; 3 Garlic Cloves - finely chopped; 32 ounce Jar Pasta Sauce; 1 quart Chicken or Vegetable Stock*; 2 Cups Water; 1 Tablespoon Dried Italian Seasoning; 1/2 Cup Heavy Cream; 3 Cups Baby Spinach; 10-12 ounces Refrigerated Spinach Tortellini; Grated Parmesan; Chopped Parsley; Chopped Basil; Salt/Pepper - to taste

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For a quick weeknight dinner that will warm you up, make this Easy Spinach Tortellini Soup Recipe. With a few simple ingredients and about 30 minutes you can serve your family this nutritious soup filled with vegetables.

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Vegetarian Tortellini Soup With Spinach And Mushrooms

This tortellini soup comes together in no time so it is perfect for a busy weeknight. It is definitely soup season where I am. We have had snow on the ground several times already. Warm satisfying soups are great for Fall and Winter.

I am also a big fan of soups when trying to eat better with not a lot of time to devote to preparation.

More Satisfying Soup Recipes:

Pressure Cooker Chicken Noodle Soup – Slow Cooker Cabbage Roll Soup – Ham and Bean Soup – Easy Vegetable Soup – Stuffed Pepper Soup

What Type Of Tortellini To Use For Tortellini Soup

I prefer the refrigerated tortellini because it tastes fresher than the dried tortellini pasta. The dried tortellini filling has a gritty texture, in my opinion.

Spinach is my preferred tortellini filling, but, you can use your favorite.

Ingredients Needed For Spinach Tortellini Soup (screenshot for grocery list)

Oil
Onion
Crimini Mushrooms
Garlic
Pasta Sauce
Chicken or Vegetable Stock
Dried Italian Seasoning
Heavy Cream
Baby Spinach
Refrigerated Spinach Tortellini
Parmesan
Parsley
Basil
Salt/Pepper

How To Make Tortellini Soup

In large dutch oven pot over medium/high heat, sauté onions and mushrooms in oil for 5 minutes or until tender. Add garlic and sauté 1 minute.
Add pasta sauce, stock, water, cream and Italian seasoning. Bring to a simmer and reduce heat to medium. Gently simmer 10-15 minutes.
Increase heat to bring to a boil then add spinach and tortellini. Boil 2-3 minutes or until tortellini are done.
Salt and pepper to taste. Serve topped with parmesan cheese, parsley and basil.

Can You Freeze Tortellini Soup

Yes you can. . . JUST DON’T ADD THE TORTELLINI.

Make the soup according to the directions, except do not add tortellini. Freeze the soup. When thawed, reheat then cook the tortellini in the boiling soup. This will prevent mushy awful tortellini.