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

4.4 from 10 reviews
spinach tortellini soup
 
Prep time
Cook time
Total time
 
Total Cost: $8.48
Cost Per Serving: $1.06
Serves: 8
Ingredients
  • 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
Instructions
  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.
Notes
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!

60 Comments

  1. 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.

  2. Vicky says:

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

  3. Isabel says:

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

  4. 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.

  5. 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.

  6. 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! :)

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