Looking for a comforting meal that’s ready in minutes? This 15-Minute Tortellini Soup is about to become your new weeknight favorite. It’s the perfect blend of tender cheese tortellini, savory broth, and fresh vegetables that come together to create a satisfying soup that tastes like it’s been simmering all day. I love making this soup when I need something warm and filling but don’t have hours to spend in the kitchen.
Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the broth and diced tomatoes (with their juice). Bring to a gentle boil.
- Add Italian seasoning, salt, and pepper.
- Add the tortellini and cook according to package instructions (usually 3-4 minutes).
- Stir in the fresh spinach and cook until just wilted, about 1 minute.
- Taste and adjust seasoning if needed.
- Serve hot with a sprinkle of Parmesan cheese if desired.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4-6
Recipe Notes
– For extra protein, add a can of drained and rinsed cannellini beans or some shredded rotisserie chicken.
– Don’t overcook the tortellini – they should be tender but still have a slight bite to them.
– This soup thickens as it sits. If you have leftovers, you might need to add a splash of broth when reheating.
– Fresh tortellini works best, but frozen will work too – just adjust cooking time accordingly.
– Want to make it ahead? Prep everything except the tortellini and spinach. When ready to serve, bring the soup to a boil, add tortellini, and finish with spinach.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
This 15-Minute Tortellini Soup is perfect for busy weeknights or whenever you need a quick, warming meal. It’s incredibly versatile – feel free to add other vegetables you have on hand or adjust the seasonings to your taste. The best part? You’ll have a restaurant-quality soup on the table in less time than it takes to order takeout.
15-Minute Tortellini Soup
Ingredients
- 1 package 9 oz refrigerated cheese tortellini
- 4 cups vegetable or chicken broth
- 1 can 14.5 oz diced tomatoes
- 2 cups fresh spinach
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the broth and diced tomatoes (with their juice). Bring to a gentle boil.
- Add Italian seasoning, salt, and pepper.
- Add the tortellini and cook according to package instructions (usually 3-4 minutes).
- Stir in the fresh spinach and cook until just wilted, about 1 minute.
- Taste and adjust seasoning if needed.
- Serve hot with a sprinkle of Parmesan cheese if desired.
