Fresh Spinach Tomato and Garlic Tortellini Soup

08.04.2014

Fresh Spinach Tomato and Garlic Tortellini Soup | Cooking Classy

I can’t get enough of cheese tortellini lately! I absolutely love it and I also how the store-bought, refrigerated tortellini adds a major short cut and makes it so much easier. Boiling, peeling and seeding the tomatoes takes just a little bit of time, but once you get the hang of it’s a breeze. The fresh tomatoes in this soup seriously make a world of difference, but in the winter if you can’t find good fresh ones I think 2 – 3 cans of diced will have to do.

The cheesy tortellini in this  soup paired with an abundance of fresh Roma tomatoes, fresh spinach and fresh garlic makes for a perfectly filling and unforgettable soup. If you have a garden with the listed ingredients, then how lucky are you? Now that I have a yard I can’t wait to plant a garden next year! Whenever I have had a garden, that was always one of my favorite things, to be able to go out any time of day and pick some fresh fruit and veggies to cookie with or eat raw straight from the vine. It really doesn’t get any better!

This soup, with all it’s freshness and cheesy goodness is nearly guaranteed to become a new summer favorite for you! I know I’m in love.

Enjoy!

Fresh Spinach Tomato and Garlic Tortellini Soup | Cooking Classy

Fresh Spinach Tomato and Garlic Tortellini Soup | Cooking Classy Fresh Spinach Tomato and Garlic Tortellini Soup | Cooking Classy

Fresh Spinach Tomato and Garlic Tortellini Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 6 servings

Fresh Spinach Tomato and Garlic Tortellini Soup

Ingredients

  • 1 3/4 lb Roma tomatoes (about 9 medium)
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 yellow onion finely chopped (1 1/2 cups)
  • 6 cloves garlic, minced (more or less to taste)
  • 2 quarts (8 cups) low-sodium chicken broth
  • 2 cups water
  • 1 (20 oz) package refrigerated three cheese tortellini
  • Salt and freshly ground black pepper, to taste
  • 1 tsp granulated sugar
  • 6 - 9 oz fresh spinach, chopped
  • 3 Tbsp chopped fresh basil
  • 1/2 cup finely shredded Parmesan cheese, for serving

Directions

  • Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 - 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
  • In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  • Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
  • *If it's winter and you're having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/08/fresh-spinach-tomato-garlic-tortellini-soup/

 

91 comments

  • Shaina: YUM! This soup is so colorful and sounds delicious. This is definitely something I would crave on a cold (eh, as cold as it gets in Florida) winter night. August 4, 2014 at 11:42am Reply

  • Laura (Tutti Dolci): One of my absolute favorite soups, I love how easy yet flavorful this is! August 4, 2014 at 3:32pm Reply

  • Aimee @ ShugarySweets: We love adding cheese tortellini to all our soup if we can. It’s marvelous. I’ll be adding this to our menu soon!! PINNED :) August 4, 2014 at 5:24pm Reply

    • Jaclyn: Isn’t tortellini the best? Thanks for pinning Aimee! August 4, 2014 at 11:14pm Reply

    • Crystal: Used a 28 ounce can of stewed tomatoes, juice and all, a 20 ounce package of the Buitoni sweet italian sausage tortellini, a little less basil. Turned out delicious! January 28, 2015 at 3:46pm Reply

  • Ambar: I’ve been meaning to try a new soup recipe! Thank you! August 4, 2014 at 7:35pm Reply

  • Alyssa {Cake, Crust, and Sugar Dust}: Oh gosh I love all these ingredients so I can only imagine how amazing this soup is!! Tortellini also makes soup a million times more exciting than just plain noodles in my opinion :) August 4, 2014 at 8:22pm Reply

  • Thalia @ butter and brioche: yum! definitely perfect for this winter weather we’re experiencing here in Australia at the moment.. think i know what im making for dinner tonight. thanks jaclyn! August 5, 2014 at 12:04am Reply

    • Jaclyn: I hope it warms you up! :) Thanks Thalia! August 25, 2014 at 2:50pm Reply

  • Katrina @ Warm Vanilla Sugar: Such a yummy soup! This sounds great! August 5, 2014 at 3:12am Reply

    • Jaclyn: Thanks Katrina! August 25, 2014 at 2:50pm Reply

  • Sahar: This looks so amazing, absolutely love your blog! August 5, 2014 at 5:45am Reply

  • Allison T: Looks perfect for early fall. Thanks for sharing this recipe with us. August 9, 2014 at 8:05am Reply

  • Holli: since I am not a fan of spinach what about adding kale??
    Holli August 9, 2014 at 10:27pm Reply

    • Jaclyn: Yes, you definitely could. August 10, 2014 at 12:00am Reply

  • Danielle: Looks great! I have a new crockpot so I was wondering ifyou have suggestions to adapt this recipe to be made that way? August 16, 2014 at 11:10pm Reply

  • Erin: My 15 year old daughter found your recipe on Pinterest. She made this tonight completely by herself. The only thing my husband did was pick the fresh basil from his garden. It turn out delicious! She did decrease the garlic to 4 cloves, but I’m sure the 6 would still taste great. And she used canned crushed roasted tomatoes.
    Her 12 year old sister and 9 year old brother asked if it was healthy (yes) and said that they would eat it again as part of our healthy menus. (It was a, “Hey, Mikey! You like it!” moment) Our 12 year old daughter even asked if big sis would make it for her wedding some day! She said, “Do you think she could make this in big batches?”
    Thanks for sharing this great recipe: approved by parents and kids, that’s a winner all around! August 20, 2014 at 7:50pm Reply

    • Jaclyn: That’s so awesome that your 15 year old daughter made this! I’m glad your family liked it! Thanks for your comment Erin! August 30, 2014 at 5:05pm Reply

  • K: Would adding whole canned plum tomatoes (diced) be an OK way to skip the first step or is that a bad idea? August 21, 2014 at 10:44pm Reply

    • Jaclyn: That would be fine, just dice them up before adding to the soup. August 21, 2014 at 11:32pm Reply

  • Hannah: Does anybody know the calories per serving? August 28, 2014 at 11:04pm Reply

  • Kathy: Can I substitute frozen tortellini for the refrigerated ones? August 30, 2014 at 3:30pm Reply

    • Jaclyn: Yes I just think the refrigerated taste better. I hope you love this! August 30, 2014 at 5:00pm Reply

  • Holli: I made this last night and it was great!!
    I subbed 4C chopped Kale for the spinach .. dont care for spinach..(which I added when i cooked the tortellini) and added an extra TBSP of basil. I did notice it needed salt. I also added cooked shredded chicken breast.. so much yumm. August 30, 2014 at 8:17pm Reply

  • Lisa: Thank you so much! This looks amazing, I’m making it for the first time tonight for my best friend and boyfriend!! September 6, 2014 at 5:38pm Reply

    • Jaclyn: I hope everyone loves it Lisa! September 6, 2014 at 11:13pm Reply

  • Linda: Thank you for the great recipe. Made this for supper tonight and it was really good. I used red and yellow tomatoes and it looked really pretty and I also put some sausage in it . Next time I might try it with chicken in it. My kids and husband loved it too. Will definitely be making this one again. September 7, 2014 at 4:51pm Reply

    • Jaclyn: I’m sure that was so pretty with the addition of yellow tomatoes. The sausage addition does sound delish. Thanks for your review Linda! September 22, 2014 at 10:02pm Reply

  • Lynn: I made this tonight with fresh tomatoes and basil from our garden. We loved it!! Thank you for a great recipe! September 9, 2014 at 5:57pm Reply

  • donkaminoor: Pinned it, added it to this week menu and just made it.

    It’s very quick, healthy and so tasty ! Just perfect.

    Will do it again for sure, everyone loved it !

    THANK YOU ! September 11, 2014 at 9:21am Reply

    • Jaclyn: You’re very welcome! Thanks for your feedback, I’m glad you liked it!! September 11, 2014 at 11:29am Reply

  • Debbie: This was delicious! We just made it . We used frozen pasta and it turned out great! September 12, 2014 at 4:13pm Reply

    • Jaclyn: Thanks for your feedback Debbie! Glad you liked it! September 12, 2014 at 11:18pm Reply

  • Candy Lane: Made this last night for my 3 kids. All of which are super picky about new dishes. Each kid went back for seconds!! That never happens. Great recipe! September 16, 2014 at 1:12am Reply

    • Jaclyn: I’m so happy to hear that! Thanks for your review! September 16, 2014 at 10:58am Reply

  • Betty: Made it last night. It was great! I added stripped chicken and mushrooms then changed the Parmesan to mozzarella and served with a slice of French bread. Unbelievable, everyone loved it! Thanks! :) September 19, 2014 at 7:22am Reply

    • Jaclyn: You’re welcome Betty! Thanks for your review :)! September 19, 2014 at 2:37pm Reply

  • Catherine: Thanks for the recipe! I used the cooking liquid from boiling the tomatoes instead of adding water, a cooking tip I learned on my honeymoon in Rome. Why waste it :) September 21, 2014 at 4:45pm Reply

    • Jaclyn: I do that sometimes too not sure why I didn’t with this one :). September 22, 2014 at 10:13pm Reply

  • Cynthia: It’s cooking now, looks and smells great! Can’t wait to dig in! September 24, 2014 at 7:38pm Reply

  • Jill: Made this last night and LOVED it! Thank you! September 26, 2014 at 8:15am Reply

    • Jaclyn: You’re very welcome Jill! I’m happy to hear you enjoyed! September 26, 2014 at 9:09am Reply

  • Rosemary: If i do use cans instead of fresh, do we keep the sugar in the recipe or leave it out? September 29, 2014 at 11:35am Reply

    • Jaclyn: Canned would be fine, and I’d taste the soup and if you think it needs the sugar than add it if not then leave it out. I hope you love it! September 29, 2014 at 3:08pm Reply

  • Tanya: Does this soup freeze well? October 5, 2014 at 5:55pm Reply

    • Jaclyn: I haven’t tried but I probably wouldn’t recommend it because the tortellini would get soggy. October 6, 2014 at 8:35pm Reply

  • Jane: I made this soup for last night’s supper. It was DELICIOUS!!! My husband said it was restaurant quality.I did use the canned tomatoes but tasted good to us. Will be having this again and again…Thanks for sharing :) October 8, 2014 at 1:47pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Jane! Thanks for leaving a comment! October 8, 2014 at 5:58pm Reply

  • Olivia: Made this tonight and I really liked it! Would probably be good with ground turkey or sausage added to it for those that have meat lovers at their table. Will make again! October 11, 2014 at 9:48am Reply

  • Amy: Delicious! My niece loved this so much she keeps begging for me to make it every time I see her. October 14, 2014 at 8:32am Reply

  • Elizabeth: Hi! I’m planning on making this for dinner tonight. Do you think it would be ok to use cherry tomatoes instead? Its all I have. Would you cook them the same way? Thanks! October 19, 2014 at 1:46pm Reply

    • Jaclyn: That would probably be okay, they’ll be a little more tart and will probably take longer to cook down but should still work. October 19, 2014 at 10:24pm Reply

  • Elizabeth: For those of you wondering nutrition content… I calculated it using 1. cherry tomatoes, 2. vegetable broth, 3. 1T olive oil, 4. whole wheat tortellini

    Per 6 servings:
    254 calories
    8.4 fat
    22 cholesterol
    1065 sodium!!!
    33 carbs
    5.7 fiber
    4.4 sugar
    11.6 protein

    Hope that helps! :) October 19, 2014 at 4:51pm Reply

  • Denise: Very good and simple to make… Hubby loves it~! November 2, 2014 at 5:37pm Reply

  • Meal Planning & Prep Nov. 2-9 | Meliss Cooks: […] I made Spinach, Chicken & Tortilla Soup  and had the leftovers for Wednesday’s […] November 7, 2014 at 6:06pm Reply

  • Jessica: I made this last night and it was AMAZING!
    I followed your recipe exactly and it was perfect. Love your site – glad I found it. November 13, 2014 at 8:22am Reply

    • Jaclyn: I’m so happy to hear you liked it Jessica! Thanks for your review! November 13, 2014 at 4:57pm Reply

  • Janelle: Pinned this an making it for my husband to take in a thermos deer hunting tomorrow. It sounds delish and I hope it turns out as great as yours looks! November 14, 2014 at 6:58am Reply

  • Crystal: I added some spicy sausage & a dash of cayenne pepper to jazz up the flavor & it was delish! Thanks! November 14, 2014 at 11:39am Reply

  • Kim’s: I tried this because all of the great reviews, the only thing I did different was leave out the basil(did not have it). The family said it had no flavor. Any suggestions? November 17, 2014 at 3:26pm Reply

    • Jaclyn: The basil will add lots of flavor and it probably needs more salt, you can also add in some fresh parsley for another layer of flavor. Other herbs like oregano, thyme or rosemary would be good too. November 17, 2014 at 5:37pm Reply

  • Kim: Thank you Jaclyn, I will try this next time November 17, 2014 at 6:45pm Reply

  • Kristin Huffman: Simple. Excellent. Flavor is amazing even the first night. Highly recommend making this. I will be making it again for sure. Can easily 6-8 adults, just add some yummy garlic bread on the side and it makes it perfect. November 24, 2014 at 8:29pm Reply

  • Martha: Absolutely delicious! Made it with no changes. It’s a keeper! I will plan to make it again. Thank you! :) December 3, 2014 at 6:04pm Reply

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  • Karen: I made your soup last night. I used two cans of Italian diced tomatoes (with garlic, basil & oregano). I also browned Italian turkey sausage (removed from casings) and added with the canned tomatoes and the spinach. The soup came out great and my husband loved it. I will definitely make it again. December 20, 2014 at 7:57am Reply

  • Ashley: This was so so good! I put in more basil than suggested because I love the aroma, and it turned out great. Thanks! December 30, 2014 at 7:51pm Reply

  • Serena: i will have to use diced can tomatoes. Do i drain them first? Or use the liquid in the tomatoes also? January 2, 2015 at 1:47pm Reply

    • Jaclyn: I would add the liquid from the can too. I hope you love this soup! January 2, 2015 at 3:55pm Reply

  • Beth: This is outstanding. You can make it so quickly and it takes like it simmered all day long. Lots of ways to modify too, including adding chicken. January 21, 2015 at 11:01am Reply

  • Karen Kramer: I roasted two boxes of grape tomatoes with a little salt, pepper & Olive oil (they were on sale BOGO) and added them instead of the Roma tomatoes. DELISH!! January 25, 2015 at 11:46am Reply

  • Freyah: Could you use hot house tomatoes instead? February 23, 2015 at 3:38pm Reply

    • Jaclyn: If using fresh tomatoes I’d use Roma because they are a little bit sweeter. The hot house would probably work okay too but you may want to add a little sugar. February 23, 2015 at 6:17pm Reply

  • Sally Hartley: Incredibly easy and absolutely yummy. February 26, 2015 at 5:41pm Reply

  • Kathryn Kij: Hi! I love this recipe! I’m eating it right now! I added Italian sausage, cause I wanted more protein and I love it! Thank you for a great healthy recipe that is yummy and ffilling! March 10, 2015 at 6:11pm Reply

    • Jaclyn: I’m happy you enjoyed it Kathryn! March 10, 2015 at 6:31pm Reply

  • Mara Sierocinski: I made this tonight as I thought my husband and one daughter wouldn’t be back from a volleyball tournament as he likes meat and potato guy and my daughter not a spinach fan. We all loved it!! Only thing I would do different is we didn’t eat it as soon as it ready- waiting for the travelers to return home so I should have added an extra soup. Thanks for a great recipe!!! March 22, 2015 at 6:18pm Reply

  • Courtney: Is there anything you could substitute for the tomatoes? I am really not a fan of chunked toatoes, could I add a small can of tomato sauce? May 12, 2015 at 3:29am Reply

    • Jaclyn: Yes it’s a versatile recipe so you could add pureed tomatoes instead. June 20, 2015 at 10:12pm Reply

  • Mariana: I made this tonight. Just made a few changes: I substituted the Roma tomatoes for 2 cans of Italian stewed tomatoes liquid and all, I chopped them up a bit.) Instead of fresh basil, I used 2 cubes of frozen basil from Trader Joe’s and along with the fresh mined garlic i added 1 cube of garlic powder. It was great. June 1, 2015 at 8:03pm Reply

  • Rebekah: would dried itallian seasoning work as good as the fresh. That is what i have on hand June 18, 2015 at 8:16am Reply

    • Jaclyn: The flavor will be a bit different and not as fresh (obviously :)) but if that’s all you have it will work fine. It would be 1/3 the amount fresh. June 20, 2015 at 10:46pm Reply

  • Stevie: This sounds wonderful! I love almost any soup that’s fast and uses fresh ingredients! I might sub out some of the spinach for kale or chard. I’d probably also sub out the big container of cheese tortellini and combine one small one with another of my favorites, like prosciutto or chicken and rosemary or butternut squash and mushroom. September 2, 2015 at 6:21pm Reply

  • Jessica: Made this for dinner tonight and it was a hit! Super simple recipe but was delicious. I didn’t add any salt – the chicken broth truly provides enough saltiness for it. Will definitely be making this again, especially since Fall is here! October 25, 2015 at 7:25pm Reply

  • Jane on Whidbey: To make the tomatoes easier to peel, freeze them for an hour, then drop them in the soup. The skins will burst, and will pull off with tongs. I hate to peel fresh tomatoes. November 18, 2015 at 9:49pm Reply

  • Bria Gordon: This is so delicious!!! I wish I could post my picture because it is so beautiful. January 4, 2016 at 5:16pm Reply

  • Alison: Made this for the second time just now! It is easy, delicious, and best of all, super healthful! I didn’t want to take the time to boil and peel the tomatoes, so I just chopped them up and threw them, skins and all, in to the pot with the broth. The texture of the skins don’t bother me, so skipping that step made it even quicker! So good! January 22, 2016 at 12:22pm Reply

  • Jennifer: I made this tonight for dinner using a large can of petite diced tomatoes. It was so quick and very good! Thanks for the recipe! February 18, 2016 at 6:52pm Reply

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