Spinach & Tortellini Soup

Soup season is upon us.  This family loves a good soup.  But really, I can only take so much potato and chicken noodle before I’m like, Ok… I’ve had enough soup.  So I’m always on a quest for different soup recipes and ideas.  I’m happy to report, this one is quite delicious and EASY!  It has quickly become one of my favorite soup recipes.

This soup is another winner in my book.  It takes less than 30 minutes to prepare and there is hardly any chopping, just an onion and some garlic.  Thanks to Buitoni’s sweet Italian sausage tortellini and a dash of white wine, this soup has a bit of a sweet flavor that is balanced out by tomatoes, spinach, and parmesan cheese.  If you have an aversion to green in your soup, you could leave the spinach out.  Although it does add texture, color, and nutrients so I would suggest giving it a try! 
I usually throw a crusty loaf of ready-to-bake french bread in the oven while I prepare the soup.  Have you ever made those ready-to-bake breads?  They are awesome with soups! There really is no better side for a bowl of soup than warm, crusty bread to sop up all that broth.  Look for them in the bakery section at the grocery store; most of them in my area have some version available.  

I found these Buitoni tortellini in the refrigerated, dairy section at my grocery store.  They are outstanding!  You can certainly use any tortellini you like in this soup, but if your family likes Italian sausage, give these a try!  I think they’re partly what makes this soup so flavorful.

I’m always so happy to find a recipe so simple yet so full of flavor.  I love that it doesn’t take much to throw this together.  It’s warm and comforting, but still feels light.  It’s a nice addition to any soup repertoire.  


1 tablespoon olive oil 
1 small sweet onion, diced
3 cloves garlic, minced
1/4 cup white wine, optional
4 cups chicken broth
1 cup water
1 (14.5-ounce) can petite diced tomatoes, undrained
1 teaspoon Italian seasoning
1 bay leaf
1/2 teaspoon Kosher salt and a 1/4 teaspoon black pepper
1 (20-ounce) package refrigerated sweet Italian sausage tortellini
3 cups baby spinach, (3-4 large handfuls)
freshly grated Parmesan cheese

In a heavy bottomed pot, heat the olive oil over medium heat.  Sauté the onion and garlic, until translucent, about 3-4 minutes.  Deglaze the bottom of the pan with white wine (or chicken broth) by slowly adding it in and scraping any bits off the bottom of the pan with a wooden spoon.  Add in the chicken broth, water, tomatoes, italian seasoning, bay leaf, salt and pepper.  Bring to a simmer.  Add in the tortellini. Cook until tender, about 8-10 minutes.  During the last two minutes, remove the bay leaf and stir in the spinach; allow it to wilt. Check the seasoning, adding more salt and pepper if needed.  Serve immediately, topped with freshly grated parmesan cheese.

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