Spinach Tortellini Soup

$8.48 recipe / $1.06 serving

Aaaannnd WE’RE BACK! Yesss! I have electricity again! :D Life is good.

For my first recipe after over a week of hiatus, I wanted to start with something super fast and easy. I had to replace everything in my refrigerator and freezer, so I wanted to make something that didn’t require a lot of ingredients and that I could use to stock up my freezer. This soup was perfect.

My grocery store has cheese tortellini in three areas: dry pasta goods, the freezer aisle, and near the dairy with other fresh pastas. I checked all three places and the frozen cheese tortellini was by far the most inexpensive. You will probably want to do some price comparing on your own.

I’ll admit, this soup is not super heavy on the tortellini. Because it’s the most expensive ingredient, I went light with it. Each bowl (2 cups of soup) had about 5 or 6 tortellini in it. If you want to beef this soup up on the cheap, try adding a cup of plain pasta (uncooked). I would go with something small, like orzo or those tiny, short tubes.

Instead of adding extra pasta, I served mine with some crusty french bread to sop up the rest of the rich tomatoey sauce. I also tried a little parmesan sprinkled on top and that was fantastic!

Spinach Tortellini Soup

Spinach Tortellini Soup

4.5 from 11 reviews
spinach tortellini soup
Prep time
Cook time
Total time
Total Cost: $8.48
Cost Per Serving: $1.06
Serves: 8
  • 2 Tbsp olive oil $0.32
  • 1 small yellow onion $0.57
  • 4 cloves garlic $0.15
  • 1 (28 oz.) can tomato sauce $1.50
  • 1 (28 oz.) can crushed or diced tomatoes $1.50
  • 28 oz. water $0.00
  • 1 tsp dried basil $0.05
  • 1 tsp dried oregano $0.05
  • 15-20 cranks fresh cracked pepper $0.05
  • 1 (12 oz.) package frozen cheese tortellini $2.99
  • 1 (10 oz.) box frozen spinach $1.25
  • 2 tsp (or to taste) salt $0.05
  1. Dice the onion and mince the garlic. Cook both in a large pot along with the olive oil over medium-low heat until they are soft and transparent (about 5 minutes).
  2. Add the can of tomato sauce, the can of crushed (or diced) tomatoes, and one can full of water to the pot. Add the basil, oregano, a healthy dose of freshly cracked pepper, and stir to combine. Increase the heat to medium-high and bring up to a simmer (about 10 minutes).
  3. Add the frozen tortellini and frozen spinach (no need to thaw either one). Cook over medium-high heat, stirring occasionally to break up the frozen spinach. Cook until the heated through, the spinach has completely incorporated, and the tortellini is tender (about 10 minutes). Season to taste with salt – I used 2 teaspoons.
Serve with crusty bread and a sprinkle of cheese if desired!

Spinach Tortellini Soup

Step By Step Photos

garlic and onionStart by dicing the onion and mincing the garlic. Cook both over medium-low heat in olive oil for about five minutes or until they’re soft and semi-transparent.

softened onions garlicSee? Soft and semi-transparent. You don’t want the heat too high, or else all of the moisture will evaporate too quickly and the onions will begin to brown, which will give them a completely different flavor. You want them to “sweat” over medium-low heat.

canned tomatoesI used one (28 oz.) can of tomato sauce and one (28 oz.) can of crushed tomatoes. If you want a chunkier tomato texture, use diced tomatoes instead of the crushed. If tomato sauce isn’t available in your area, try pureed tomatoes or sieved tomatoes. You may need to use more salt in the end, because tomato sauce has a decent amount in it.

tomatoes, herbsAdd the canned tomato products, one can full of water, the basil, oregano, and a healthy dose of cracked pepper. Stir everything to combine and then bring up to a simmer over medium-high heat.

frozen tortellini and spinachOnce the soup comes up to a simmer, add the frozen tortellini and frozen spinach. There is no need to thaw either one, just dump them straight in.

finished soupContinue to cook the soup over medium-high heat until the spinach has completely melted in and broken apart (stir occasionally to help this along) and the tortellini is tender – about ten minutes. If you are adding in plain dry pasta, just let it simmer until the pasta has become tender. Season to taste with salt. I used about 2 teaspoons.

Spinach Tortellini SoupServe hot with some good crusty bread or maybe an extra sprinkle of cheese!


  1. Gina says:

    What do I do for dried tortellini. ? Should I add it sooner?

  2. My daughter is a “new” vegetarian…so these recipes have really been good for keeping dinner fresh new and interesting!

  3. Carrie says:

    This is my new go-to last minute meal. My super-picky kid even says it’s his favorite soup. Thanks for making my life easier! :)

  4. Rekha says:

    Hi, Beth! This is my first time visiting your blog and I enjoy it very much! I just made this and I loved it! I did a couple things different. I didn’t add any onions, and essentially halved the recipe (running low on groceries). But it turned out great! My 2 year old had extra helpings, so I know it was good (she even gave me a thumbs up and said “awesome”). I look forward to cooking more of your recipes.

  5. Vicky says:

    My new fav site. Food network let me down. Chose 13 recipes to try. Trying three this week .

  6. Isabel says:

    Hi Beth, do you think this would work with fresh spinach? Thanks!

  7. Chelsea says:

    Third BB recipe I’ve tried and unfortunately it was the first miss for me. The frozen spinach was just yuck, but that was clearly a personal opinion because my husband loved it! Fresh spinach might have not grossed me out quite so much, maybe I will try that if I ever make it again. I mostly just picked out the tortellini I’m afraid. But it was not a total bust since my husband gobbled it up!

    • Carrie says:

      I have trouble eating frozen spinach in general (the texture really gets me) but I’ve found that if I cut the block into smaller cubes (one 10oz block into about 20-25 one-inch cubes) the spinach is small enough once it’s thawed that I have no problems with it, and my kids inhale it too.

  8. Hannah C says:

    This is a very late comment, but I just made this for lunch and it was amazing! It was so easy and delicious.

    Next time I might try a little less water, but that’s more to save the capacity of my cookpot and not because there’s something wrong with the texture, haha. :)

    Thanks again for another great recipe. I can’t wait to add it to my freezer stash.

  9. Meghan says:

    I made this tonight and it is SO GOOD!! The brand of tomatoes I got seemed a bit extra acidic so I added in a half tablespoon of sugar and it balanced it right out. Simmering it a bit longer made it thicken up nice and when I finally got to eat some, I was in heaven!! This made about 10 cup size servings for me making it extra cheap..yayyy!
    Do you think this would freeze well, or might the tortellini get too mushy?
    As always, I’m a huge fan! :)

  10. This is a simply fantastic recipe! I added more tortellini and spinach to beef it up a bit (20 oz and 16 oz respectively) and cut the water in half. Also, instead of pepper I threw in a few red pepper flakes. The soup was pretty thick, but it was super delicious.

    Just add some cheesy garlic bread and you’ve got a great vegetarian meal!

  11. Sweetcat says:

    I’ve had this pinned for awhile; I love spinach, tomatoes and cheese tortellini, so I’ve been wanting to make it for awhile. I made it tonight and although it was edible, I don’t think it’s going to make my list of favorites. Might be better with a cream base such as tomato soup with milk instead of tomato sauce and water. If I’d had parmesan on hand, it probably would’ve enhanced the flavors. More a personal opinion, but I didn’t like the garlic bits, so I think I would use a garlic salt or garlic powder as an alternative. It made a HUGE pot; I meant to make some for dinner and save the rest for leftovers, but after I had a bowl of it, I couldn’t think about finishing off the remainders. Will take it to work in hopes someone else will like it.

  12. becca-boo says:

    This was so good! I found this website this morning and thought this recipe sounded so good that I made it tonight ! My whole family loved it :) i will definitely be making this again and again

  13. Alexander C says:

    Excellent recipe. Just made this for my mom and even she enjoyed it. I browned a pound of sausage and added it in about 5 minutes before I served it. Very impressed with these minimal recipes and looking forward to trying more of them.

  14. Jaque says:

    I made this soup a while ago and loved it. We are having a healthy potluck at work and I want to take this… I was wondering if you know the nutrition facts?

  15. Diana says:

    I made this last night and it was amazing!! I didn’t add any garlic at all, as my stomach can’t tolerate it anymore, and it tasted amazing without it. I DID add a bit of red pepper flakes though for some added spice… such a nice addition. Mine ended up more like a chili (probably because i added some tiny pasta to it) and not a soup, but I was fine with that. Will definitely make it many times over and over.

  16. Debra says:

    I just finished eating my first bowl of this wonderful soup! I made the recipe exactly as written and wouldn’t change a thing. Delicious!! I found this recipe and your website through Ziplist. I just finished my Ziplist Menu Planner for next week and it’s filled with your recipes! Oh, and I love, love, love that you have your vegetarian recipes easy to find, too.

  17. unbelievably delicious, had this on a very cold night at home and it sure hit the spot! Not to mention we made a lot and had portions left for the next day, it was just as good even on the following supper.

  18. Hi Beth!

    I wanted to let you know I found your blog through Pinterest. I love it! This is the first recipe of yours that I’ve made and it was absolutely delicious. I featured it on my blog:

    Thanks for the great recipe! :)

  19. Nicole says:

    First post, thanks for this blog!
    Always wanted to try making soup, thought this one would be a great one to start with. So easy and with the thick tomato base plus pasta and spiced with oregano and basil – I loved it!

  20. This is my husband’s favorite dish! Thank you so much!

  21. This is DELICIOUS. I have already made it once and just stocked up so I have all the ingredients on hand to make it again!!!! YUM! Great leftovers to take to work too!

  22. made this for lunch. it was sooo good! and filled me up so fast. thanks for all ur recipes !!!

  23. Anonymous says:

    This recipe is perfect for those nights I get home from work late and don’t have a lot of time to cook. My husband loves it too and has requested it a couple of times since I first tried making it last month. So thanks for this delicious and ridiculously easy recipe I’ve added into my rotation. :)

  24. Jenn H says:

    I have to say that I found this recipe to be a bit under-spiced. I ended up adding about 1/2 tsp. paprika and a heavy dash of Tabasco to punch it up a bit.

  25. I’ve made this soup twice now and it is so delicious! Thanks!

  26. Anonymous says:

    Instead of a whole can of water, I used half a can of water and half a can of chicken stock…delicious!

  27. Anonymous says:

    it was good, but pretty heavy. considering making it with soup stock instead of sauce to think it out next time. thanks for the recipe!!

  28. Anonymous says:

    I made this with a few modifications, and it was DELICIOUS! Instead of tomato sauce, I bought a can of 3 cheese “recipe starters” that Progresso just came out with. I also used some chicken ravioli that I already had on hand (from Sam’s club). SO GOOD.

  29. Anonymous says:

    I just had this with my family and it was well received. A side salad, soup and a hunk of bread ahhh yeah. I doubled the tortellini and it was a little more like tortellini with a lot of spinach sauce but that was the only way my usually carnivorous family would take it. Pretty good and still pretty cheap.

  30. Oh my goodness! I had been craving this since you posted it, but was out of town on vacation. I finally had the opportunity to make it tonight, and I am incredibly pleased. This will be added to my repeat list. Keep them coming, and I can’t wait for the book!

  31. Tried this out last night and just halved everything :) Shared it with someone else and I still have yummy leftovers!

  32. I made this one, have been eating it for the last two nights, and I haven’t made a dent in it.

  33. Very nice explained recipe! Thank you very much.

  34. Anonymous says:

    Thank you for this recipe, too! I had about 4 cups of leftover homemade stock (something else you nudged me to start doing again this week), and so I used that with about 1/4 cup of jarred tomato sauce for the tomato base. There were chunks of tomato in the sauce, so I didn’t use canned tomatoes. I also sauteed some leftover celery with the onions, and added scallions to the soup. We had chard instead of spinach. My husband commented on the soup having “just the right amount” of tortellini, so THANK YOU for the reminder of restraint. All in all, this is about the 4th or 5th item I’ve made from the site, and I’m hooked! Tomorrow we’re doing the taco stuffed shells…

  35. I tried this one out tonight and we loved it. I didn’t have any fresh garlic or onion on hand so I substituted minced versions of each and it worked out well. (1 tsp of the garlic and 2 tsp of the onion for anyone wondering.) Thanks for another awesomely easy and delicious recipe!

  36. Delish! We accidentally overdosed on tomatoes so we added a dollop of light sour cream and that helped reduced some acidity. Definitely got us excited for fall!

  37. It was great! We actually used meatballs instead of tortellinis. Great flavor, so easy, and ready in 30 minutes.

  38. Another great recipe Beth. I made one change to it. I didn’t think the family would like such a heavy tomato broth. I used the diced tomatoes, but I made a quick dashi/veggie stock to replace the tomato sauce. Even my picky eater liked it.

  39. Use a lot of extra water if you’re going to use dry pasta. Just tried this an it’s practically just spaghetti with spinach.

  40. Becca – I think you could just add the dry quinoa and let it simmer until they’re tender. I cook quinoa in chicken broth, so I’m sure it’d work the same :)

  41. Becca says:

    This looks amazing! Any tips if I wanna put Quinoa in it instead of tortellini? Should I cook it before I put it in, or can I cook it right in it? Sorry for the silly question, i’m new to the whole soup making thing haha

  42. nicolemel says:

    I made this for dinner last night and it was amazing! I went a little crazy with the tortellini so it was more like tortellini with spinach sauce but it was still simple, affordable and delicious.

  43. Gnocchi would be awesome in this!

  44. Anonymous says:

    considering using gnocchi that I made last week as I don’t have any other pasta at home right now… thoughts?

  45. Anonymous says:

    This was delicious! Thanks for the great recipe:)

  46. SVB – You could probably do this in a slow cooker, although I wouldn’t add the tortellini until the very end. Tortellini in a slow cooker would turn into mush!

  47. So glad that you made it through ok! I make a pot of soup every weekend to have for lunches or those nights when I just want to reheat something. I’ll be making this one for sure!

  48. Jennifer says:

    I will definitely try this.

    I just want to say I love your blog. So practical and the recipes are delicious!

  49. I don’t have a pot big enough to make soup over stove-top; would this turn out just as well if I were to make it in a crockpot?

  50. It looks so delicious! Thanks for sharing!

  51. Anonymous says:

    Hi Beth,
    How do you think this would taste sans garlic? I’ve recently been told I have a garlic allergy after thinking it was tomatos for months (because whenever I had to test it I just made a giant batch of marinara – what better way to eat lots of it!).

  52. Tortellini in tomato soup with greens–so classic, and so good! I like to use the Trader Joe’s frozen tortellini, personally. :)

  53. glad you’re okay! my husband’s grandma (grandma-in-law?) makes a version of this soup that i love so i know this must be great. :)

  54. ilyse says:

    Oh yum! Do you think this would freeze well?

  55. I’m so glad you’re back! And this looks just delicious. I like what Stacey’s friends did, adding in a bit of sausage.

  56. How perfect, two days ago a friend brought us a pot of this soup with sausage in it and we were looking around for a recipe! Delicious!

  57. This must make a massive amount of soup.

  58. Looks great. Can’t wait to try it. Welcome back!

  59. This looks super tasty. Glad you made it through okay, and that your power is back! :)

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