Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Easy Spinach Tortellini Soup Recipe
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 vegetarian soup filled with vegetables.
Print
Pin
Servings: 6
Calories: 2191kcal
Equipment
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
Instructions
- 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.
Notes
*vegetable stock for vegetarian
If preparing soup ahead of time, make soup according to instructions but do not add the tortellini. The soup is best if the tortellini is cooked just before serving. This will prevent the tortellini from absorbing the liquid.
Nutrition
Serving: 1g | Calories: 2191kcal | Carbohydrates: 287g | Protein: 104g | Fat: 70g | Saturated Fat: 29g | Polyunsaturated Fat: 32g | Cholesterol: 349mg | Sodium: 3384mg | Fiber: 15g | Sugar: 17g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!