- 1 tsp Olive oil
- 2 cloves Garlicminced
- 1 (14 ½ ounces) Can chopped tomatoesno-salt-added, undrained
- 3 cans (14 ½ ounces each) Vegetable broth
- 2 tsp Dried Italian seasoning
- 1 package (9 ounces) cheese Tortellinirefrigerated
- 4 cups Baby spinachfresh
- Parmesan cheeseshredded, to taste
- Freshly ground Black pepperto taste
Spinach and Tortellini Soup
This Spinach and Tortellini Soup is very popular around many parts of Italy and after my first vacation to Florence, I just had to come back and reinvent the recipe for my own kitchen. A full dinner in just one soup bowl.
I use a cheese-filled, store bought tortellini, however, you may use whichever tortellini you like. Apart from Lent days my husband personally loves lamb tortellini so you can try that option too!
To make Spinach and Tortellini Soup, you will need the following ingredients:
Steps to make Spinach and Tortellini Soup
1 | Cook garlic | 1 |
In a large saucepan over medium heat, heat 1 teaspoon of olive oil and add 2 cloves of minced garlic. Cook while stirring for about 1 minute until fragrant. | ||
2 | Add broth and flavor | 5 |
Pour in 1 can of diced tomatoes along with 3 cans of vegetable broth and season with 2 teaspoons of Italian seasoning. Bring pot to a boil. | ||
3 | Add tortellini | 9 |
Add 1 package of cheese tortellini and return to a low boil to cook the tortellini, uncovered, for about 7-9 minutes until al dente. | ||
4 | Add spinach | 1 |
Add 4 cups of fresh baby spinach and stir through. | ||
5 | Serve | 1 |
Serve hot with sprinkles of shredded Parmesan cheese and freshly ground black pepper. Enjoy! | ||
