Spinach Tortellini Soup

Spinach Tortellini Soup

Nicole 0

"This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day."

Ingredients 20 m {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.
Tips & Tricks
Chilled Sugar Snap Pea Soup

A classic chilled spring soup with sugar snap peas.

Chef John’s Italian Wedding Soup

See how to make a comforting meatball and kale soup.

Rate recipe

Your rating


Reviews 211

  1. 258 Ratings


This soup was very tasty. I am currently a senior culinary school student and needed a quick soup to make for a party and this is the one a chose. I did make a few changes and additions though. First of all, the tortellini shouldn't be cooked IN the soup. The starch from the tortellinis only causes the soup to thicken like a stew and they end up being overcooked and mushy. I cooked them seperately and added them to the bowls at service time. This soup was also lacking color, so I added some shredded carrots to the simmering broth to add both flavor and color. With all this being done, the soup was wonderful.


I love this soup, but I do make some modifications -- I use fresh spinach and basil, add in fresh vegs (carrots, celery, onion, peas...) and add in some white wine and garlic for good measure. Yum!


Easy and excellent. Picking up on others' suggestions, I sauteed onion and garlic, added dried basil, then the broth (1 qt.), some shredded carrot and zucchini, along with a lot of fresh spinach, 1/4 tsp. lemon pepper. Then the tortellini, to simmer just 'til al dente. Grated parmesan on each serving. Is this a great country, or what!!