Tuesday, October 27, 2015

Tasty Tuesday: Tortellini Soup

I don't make a lot of homemade soups. I don't really know why I don't. I mean, I like soup. But, to be honest, I usually only want soup when I don't feel like putting a lot of effort into making something for lunch or dinner. And at that point, it's just easier to heat up a premade soup.

Making your own soup doesn't have to be time consuming or difficult, though. And the tortellini soup I'm sharing today is a perfect example.

 photo TortelliniSoup_zpsz4bp5gje.jpg

I don't know why I waited until now to share this recipe because I've been making this soup for years. It's such a great meal! It's healthy, filling, delicious, and it requires minimal effort. It also comes together quickly, which is always a plus. Sometimes you just don't have the time (or don't want to take the time) to spend an hour or more trying to put something together in the kitchen!

If you're curious, the recipe as written makes about 4 servings. The last time I made it, I used these measurements. However, this soup does reheat really well, so if you're hoping to have a lot of leftovers, I'd suggest doubling it. I'll probably double it the next time I make it. Eric and I like to take leftovers for work lunches sometimes, and we were both kind of bummed that we only got one lunch each out of this.

Tortellini Soup

A recipe from Annie's Eats.

Ingredient List:
  • 4 cups vegetable broth (You can also use chicken broth, but then it will obviously no longer be a vegetarian meal.)
  • 9 oz. cheese tortellini (I prefer to use the refrigerated kind, but you can also use frozen.)
  • 1 15 oz. can diced tomatoes with their juices
  • 3-4 cups fresh spinach leaves
  • 1 tbsp olive oil
  • 1/2 cup white onion, diced
  • 2 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Shredded Parmesan cheese for serving (optional)


1.  Heat the olive oil in a large, deep pot (or Dutch oven) over medium high heat.

2.  Add the onion and cook until it just begins to soften (about 5 minutes).

3.  Add the garlic and cook for about 30 seconds to 1 minute, or until fragrant.

4.  Pour in the diced tomatoes with their juices, and season with the oregano.

5.  Pour in the vegetable broth, and bring the mixture to a boil.

6.  Add the tortellini and cook according to package instructions.

7.  About a minute before the tortellini is fully cooked, stir in the spinach leaves.

8.  Once the tortellini is fully cooked and the spinach is beginning to wilt, remove the pot from the heat.

9.  Season the soup with the sea salt and black pepper, and, if desired, serve topped with shredded Parmesan cheese.

If you're in the mood for a delicious, healthy soup, you should definitely give this a try. As you can probably tell from the instructions, I wasn't kidding when I said it's incredibly simple and quick. (I'd even say it barely requires more effort than heating up a premade soup.) And, as an added bonus, the tortellini cooks in the broth, so you don't even need another pot!


  1. I love tortellini soup! I usually make it with frozen spinach because when I do make it I'm typically throwing stuff in a pot.

  2. So delicious! Such good fall weather food.

  3. I make my tortellini soup the EXACT SAME WAY (except I use peppers instead of spinach and I hate oregano so I leave it out. So not totally exactly the same)!!! It's one of my favorites and so, so easy.

  4. hahaha yes! when i feel like soup, it's because i don't want to cook. so homemade soup is too hard. i haven't had tortellini in SO long. miss it.

  5. I'll have to give this a go. I don't know what it is about tortellini but I love them!! I have a great one for a tomato based tortellini soup.