5 Weeks of Soup Recipes - Week #5: Tortellini Soup

I love simple soups and this ranks right near the top.  It's so easy to throw together and it's made with things you'll likely have on hand.   This is an easy recipe to convert into a vegetarian recipe {substitute the chicken stock with vegetable}, and it's just downright delicious.

Tortellini Soup
source:  lightly adapted from a recipe by Shutterbean

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
1 - 14.5 ounce can diced tomatoes {can be plain or with basil and oregano}
32 ounce chicken stock
10 ounce package cheese tortellini
6 ounce fresh baby spinach
grated Parmesan, for serving

In a stockpot over medium-high heat, heat the olive oil.  Add the onions and sauté until translucent, 3-4 minutes.  Add the garlic, pepper flakes, oregano and basil, stirring and cooking 1 more minute, or until fragrant.  Season with salt & pepper.

Stir in the diced tomatoes and vegetable stock and bring to a gentle boil.  Add the tortellini to the soup and cook for another 6 minutes, or until cooked through. Remove the stockpot from heat, stir in the spinach, a handful at a time, and allow to set, covered, for 5 minutes.

Serve soup with grated Parmesan.

Store leftovers in the refrigerator for up to 4 days.


  1. Yummy! I love tortellini but haven't had them in so long. They would be perfect in soup! This looks just right for a cold winter day :)

  2. Thank you for sharing. Looks wonderful, specially on these cold snowy days were having. I'm going to make this, this week. Can't wait! I bet it Delicious with kale too. ;)

  3. Yum! We are making turkey sausage bean soup tomorrow with fresh chicken stock from the weekend. Horray for soup! (I could live on it!)

  4. M-m-m-m! This looks delicious. Where do you buy tortellini? It's a new ingredient to me.


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