Tomato tortellini soup with zucchini and spinach – a hearty, filling soup that’s easy to make and full of vegetables and flavor. Perfect for a cold winter night.
With most of the country in a deep freeze, I thought a soup recipe was in order. So I’m sharing this tomato tortellini soup with zucchini and spinach with you today.
I made this soup over the holidays when I went back East to visit my mom and it was a hit. It is filling, hearty and easy to make – all the things I look for in a recipe.
I love all soups, but I think that tomato soups are my favorite. This tomato tortellini soup is the perfect winter comfort food – tasty, packed with vegetables and hearty enough to eat as a meal. Plus, it’s ready in under 30 minutes – which is always a win in my books.
Below are step by step photos for making this tomato tortellini soup:
Start by sautéing the onion for 5 minutes. Add zucchini, garlic and spices and sauté until soft.
Next, add the broth, crushed tomatoes and fresh spinach. Stir until the spinach starts to wilt and then add in the cheese tortellini and bring to a gentle boil. Turn down the heat and simmer for 10 minutes until the tortellini are tender.
Remove from the heat and stir in half and half and you’re ready to serve.
Tips for making this recipe:
- You need to make this recipe using fresh tortellini that you find in the refrigerated section of the supermarket. Do not use dried tortellini.
- Leftover soup will thicken up while stored in the fridge. Just add a little broth or water when you reheat the soup if it’s too thick.
- I used Buitoni’s four cheese tortellini for this recipe.
- This recipe makes 4 large servings.
Are you looking for more soup inspiration? Then try one of these reader favorites!
If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe! Thank you!
This tomato tortellini soup was inspired by this recipe from TheKitchn.com.
PrintTomato Tortellini Soup with Zucchini and Spinach
Tomato tortellini soup with zucchini and spinach – a hearty, filling soup that’s easy to make and full of vegetables and flavor. Perfect for a cold winter night.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: Italian
Ingredients
1 small onion, diced
1 Tbs olive oil
2 medium zucchini, diced (about 3 cups)
1 large clove of garlic, minced
1/4 tsp red pepper flakes
8 twists of black pepper from a pepper mill
6 oz fresh spinach, roughly chopped (about 3 to 4 cups)
32 ounces of vegetable broth
28 ounce can of crushed tomatoes
1 (9 ounce) package of fresh cheese tortellini
1/2 cup of half and half
1 tbs of parmesan cheese, grated
Instructions
Over low heat, add olive oil to a large soup pot.
Add diced onions and cook over low heat for 5 minutes, stirring often so the onions don’t burn.
Add diced zucchini, red pepper flakes and black pepper to the onions. Sauté the zucchini until soft, around 8 minutes.
Add broth and crushed tomatoes to the pot and stir in roughly chopped spinach. Stir until spinach begins to wilt.
Next, add fresh tortellini and bring the soup to a boil.
Once the soup is boiling, turn down the heat and simmer for 10 minutes until the tortellini are tender.
Remove from heat and stir in half and half. Serve topped with a sprinkle of parmesan cheese.
Notes
You need to make this with fresh tortellini that you find in the refrigerated section of the supermarket. Do not use dried tortellini.
Leftover soup will thicken up while stored in the fridge. Just add a little broth or water to it when you reheat.
If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe! Thank you!
Nutrition
- Serving Size: 1 of 4
- Calories: 422
- Sugar: 12.6g
- Fat: 11.6g
- Carbohydrates: 65.7g
- Fiber: 8.8g
- Protein: 14.2g
Any idea how this would fit into the 21 day fix containers?
Sorry, Jamie – I’m not familiar with the size of the 21 day fix containers. Hope you enjoy it if you try it.
My daughter shared this recipe with me just a few months ago and now it is our favorite! It’s easy, healthy, and simply delicious! We have made it at least a 1/2 dozen times this winter and we aren’t done yet! Thank you!
★★★★★
Thanks so much for letting me know, Kelly. This is my mom’s favorite too! It’s so easy and good – so glad you and your daughter enjoy it. And thanks for leaving a comment and rating – much appreciated!
Love this! I really like the zucchini and spinach in the soup – just a great way to have vegetables without making them on the side!
Thanks so much, Mimi!
This tomato soup with zucchini looks so hearty and inviting. Winters at my place are screaming for recipes like this. Thanks for this post. 🙂
Thanks, Neha – hope you try it!
Super soup, Geraldine, even better the next day and didn’t need to add any extra liquid.Really one of your best!
★★★★★
Thanks, Mom – I agree – when we made this together over the holidays I knew it would be a great recipe to add to the blog. xo
Comforting soups are just perfect for this time of the year and I love recipes that are ready in under 30 minutes 🙂
Thanks so much, Miriam. Aren’t under 30 minute recipes the best!
This is a soup {so} hard to resist! Cozy and delicious! And the crusty bread just takes it over the top!!
Thanks so much, Annie!
What a hearty and cozy soup to warm up to., Geraldine. I adore tortellini, but forget about it. So it’s time for me to enjoy it in your soup! You’ve captured it beautifully. So happy to see a new post in my email from you. Happy New Year Geraldine! xo
Happy New Year to you too, Traci! I love fresh tortellini (and ravioli too) – I always have some in the fridge – you can make an easy, yummy dish really quickly with just a few ingredients.
This is totally my kind of hearty soup Geraldine! Loaded with lots of my favorite ingredients. Perfect with a piece of crusty bread. Happy Monday!
Thanks, Mary Ann – I’m a fan of the heart soups too – we’re having heavy rain here so this is perfect for dinner.