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+ servings
One bowl of soup with another off to the side and garnished with parmesan cheese and parsley.
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5 from 50 votes

Spinach Tortellini Soup

This tomato-based spinach and tortellini soup is made with fresh basil and tastes amazing! If you're looking for an easy, filling soup recipe, this is it!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 101kcal
Author Yumna Jawad


  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 4 cups vegetable stock
  • 1 28-ounce can diced tomatoes
  • ¼ cup chopped fresh basil plus more for garnish
  • 1 9-ounce package cheese tortellini
  • 3 cups fresh spinach
  • ¼ cup grated parmesan cheese optional


  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, crushed red pepper and salt, and cook until the onions are softened and translucent, 4-5 minutes. Stir in the tomato paste and cook until it darkens and starts sticking to the bottom of the pot, 1-2 minutes longer. Add the vegetable stock, diced tomatoes, and basil.
  • Bring the soup to a boil over high heat, then reduce the heat to medium low and simmer for 10 minutes. Add the tortellini and simmer until tender, about 5 minutes more. Turn off the heat and stir in the spinach.
  • Sprinkle with parmesan cheese if desired and serve.


Tip: Freeze the tomato soup base for a quick, easy weeknight meal. All you'll have to add in when ready to eat is the cheese tortellini and spinach! 


Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 1317mg | Potassium: 263mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2850IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg