Meatless Mondays  |  Posted 11.20.17

Spinach Tomato Tortellini Soup

Spinach Tomato Tortellini Soup

The easiest, most comforting and hearty soup ever.

Serves: 4


  • 1 Tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1 Onion, diced
  • 4 cups Chicken Broth
  • 1 14.5 oz can Petite Diced Tomatoes, undrained
  • 1 9oz package Three Cheese Tortellini
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 3 cups Baby Spinach, chopped
  • 2 Tbsp Grated Parmesan Cheese
  • Salt and Pepper, to taste


  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  4. Serve immediately, garnished with Parmesan.

Source: Damn Delicious