• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Green Valley Kitchen
  • Home
  • About
    • Meet Me
    • Disclosure
  • Recipes
  • Subscribe
    • Email
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Tomato Tortellini Soup with Zucchini and Spinach

    Published: Jan 7, 2018 · Modified: Jan 20, 2018 by Geraldine · 20 Comments

    Jump to Recipe·Print Recipe

    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.

    Tomato-Tortellini-Soup-Ready-To-Eat

    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.

    Tomato-Tortellini-Soup-Close-Up

    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.

    Tomato-Tortellini-Soup-For-Two

    Below are step by step photos for making this tomato tortellini soup:

    Tomato-Tortellini-Soup-Vegetables

    Start by sautéing the onion for 5 minutes.  Add zucchini, garlic and spices and sauté until soft.

    Tomato-Tortellini-Soup-Spinach-Tortellini

    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.

    Tomato-Tortellini-Soup-Final-Steps

    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!

    • Tomato Soup with Goat Cheese
    • Curried Carrot Soup
    • Lentil and Kale Soup

    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.

    Print

    Tomato Tortellini Soup with Zucchini and Spinach

    Print Recipe

    ★★★★★

    5 from 3 reviews

    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.

    • Author: Geraldine
    • Prep Time: 5 minutes
    • Cook Time: 23 minutes
    • Total Time: 28 minutes
    • Yield: 4 1x
    • Category: Soup
    • Cuisine: Italian

    Ingredients

    Scale

    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

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    More Recipes

    • Red Lentil and Vegetable Soup
    • Farro Salad
    • Avocado Spread with Cherry Tomatoes
    • Zesty Italian Pasta Salad

    Filed Under: 30 minutes or less, Recipes, Soup Tagged With: Soup, Spinach, Tomato, Tortellini

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Shelva

      October 05, 2019 at 1:54 pm

      Made this soup for a tea held at our church & it was quite a hit. Everyone loved it, took leftovers home, & wanted the recipe. So glad I found & tried it. One of my favorites now.

      ★★★★★

      Reply
      • Geraldine

        October 06, 2019 at 5:08 pm

        Thanks so much for letting me know, Shelva – glad this was a hit for you! And thanks for taking the time to leave a comment and a rating – I really appreciate hearing from you!

        Reply
    2. Jamie Berry

      December 28, 2018 at 8:24 am

      Any idea how this would fit into the 21 day fix containers?

      Reply
      • Geraldine

        January 06, 2019 at 5:29 pm

        Sorry, Jamie – I’m not familiar with the size of the 21 day fix containers. Hope you enjoy it if you try it.

        Reply
    3. Kelly

      March 29, 2018 at 8:21 am

      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!

      ★★★★★

      Reply
      • Geraldine

        March 29, 2018 at 8:42 pm

        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!

        Reply
    4. Mimi

      January 21, 2018 at 6:41 am

      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!

      Reply
      • Geraldine

        January 24, 2018 at 8:45 am

        Thanks so much, Mimi!

        Reply
    5. Neha

      January 20, 2018 at 7:52 pm

      This tomato soup with zucchini looks so hearty and inviting. Winters at my place are screaming for recipes like this. Thanks for this post. 🙂

      Reply
      • Geraldine

        January 24, 2018 at 8:44 am

        Thanks, Neha – hope you try it!

        Reply
    6. Sheila

      January 11, 2018 at 4:01 pm

      Super soup, Geraldine, even better the next day and didn’t need to add any extra liquid.Really one of your best!

      ★★★★★

      Reply
      • Geraldine

        January 12, 2018 at 8:45 am

        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

        Reply
    7. Miriam - londonkitchendiaries.com

      January 11, 2018 at 2:26 am

      Comforting soups are just perfect for this time of the year and I love recipes that are ready in under 30 minutes 🙂

      Reply
      • Geraldine

        January 12, 2018 at 8:43 am

        Thanks so much, Miriam. Aren’t under 30 minute recipes the best!

        Reply
    8. [email protected]

      January 10, 2018 at 10:04 am

      This is a soup {so} hard to resist! Cozy and delicious! And the crusty bread just takes it over the top!!

      Reply
      • Geraldine

        January 12, 2018 at 8:46 am

        Thanks so much, Annie!

        Reply
    9. Traci | Vanilla And Bean

      January 09, 2018 at 8:06 am

      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

      Reply
      • Geraldine

        January 09, 2018 at 8:50 am

        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.

        Reply
    10. Mary Ann | The Beach House Kitchen

      January 08, 2018 at 8:43 am

      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!

      Reply
      • Geraldine

        January 09, 2018 at 8:48 am

        Thanks, Mary Ann – I’m a fan of the heart soups too – we’re having heavy rain here so this is perfect for dinner.

        Reply

    Primary Sidebar

    Hi, I’m Geraldine. On Green Valley Kitchen, I’m sharing easy, fresh and healthy vegetarian recipes that anyone can make.

    More about me →

    Popular Recipes

    • Ravioli With Sauteed Asparagus and Walnuts
    • Quinoa Chickpea Salad (Healthy)
    • Baked Tortellini (Easy and Cheesy!)
    • Old Fashioned Brownies
    • Vegetarian Chili
    • Greek Pasta Salad

    Categories

    Footer

    ↑ back to top

    About Us | Privacy Policy | Subscribe

    COPYRIGHT © 2023 · Green Valley Kitchen