Fire roasted tomatoes, tender spinach, and cheese-stuffed tortellini take classic tomato soup to a whole new level with this Tomato Spinach Tortellini Soup! Easy, quick, healthy, and SO tasty!
Looking back at the past fall-to-winter seasons, I’m thinking I didn’t share nearly enough soup recipes. I ate a lot of soup, old classics like cheesy broccoli soup and creamy chicken and wild rice, but for some reason I didn’t create nearly as many new recipes as I should have.
So I know these are a little late getting to the game but would you mind if I shared just one or two more, really really yummy soup recipes with you before we go full-blown summertime??
Because even though last week was sunshine galore outside and I wore shorts and t shirts every day, this week has been a bit on the chilly side, rainy with scattered afternoon thunderstorms.
Oh dear. I sound like a weatherman.
Anyway, the weather has put me back into soup mode. And after fixing up this crazy good tomato spinach tortellini, I’m kind of in panic mode. It was SO good, and I feel like I’m running out of time. I don’t eat or get to make soup nearly as often in the summer because, well, it’s really hot outside and usually soup just doesn’t suit me when I’m sitting poolside and donning flip flops every day.
But I think there is time to squeeze just a few more soups into the agenda before I say my last goodbyes to cheesy, creamy, brothy, savory goodness.
I give you my word, come June 1st I will not post another soup recipe until the leaves start to change from green to red.
If that doesn’t happen in your town, just plan on soup heaven starting around Septemberish time.
Okay now this particular soup. I made a GINORMOUS batch and ate leftovers for a week straight. Good leftovers (I say good because really, some foods just do not do well after chilling and reheating) are just about my favorite thing ever and this soup was made amazing leftovers. Not just good, amazing.
I adore those big chunks of fire roasted tomatoes. They have a different flavor than just ordinary tomatoes and I’m telling you, take 1.7 extra seconds to look through the cans on the shelf to find the fire roasted variety. You will be glad you did.
And if you love cheese and pasta… you’re in the right place. Cause cheesy tortellini is making an appearance in this soup and it is the start of the show people.
So, so, SOOOOOOOO yummy. If you’re not dying of heat just yet, make yourself this soup. You’re gonna love it!
What people are saying about this Tomato Spinach Tortellini Soup
“Made this other day and it was such a hit! it was perfect for the chilly and rainy day we had. Loved how simple the ingredients were and how quick this comes together. I added some dried basil leaves because I can never get enough of basil : ) Definitely making this again! You are my go to for recipes, thank you so much!” – Yasmine
“I made this soup twice and my boyfriend loved it the second time around, I added a few more spices of my choosing for a bit more kick and both times some sugar to cut the acidity. Excellent and simple recipe!” – Cristina
Tomato Spinach Tortellini Soup
- 4 cups chicken broth
- 2 15-ounce cans tomato sauce
- 2 15-ounce cans fire roasted diced tomatoes
- 2 tablespoons minced garlic
- 2 cups baby spinach leaves, roughly chopped
- 1 pound cheese tortellini
- 1/2 cup half and half (or other milk)
- salt and pepper to taste
- In a large pot combine chicken broth, tomato sauce, tomatoes, and garlic. Bring to a boil over medium-high heat, then reduce to a simmer.
- Add remaining ingredients and allow to cook for about 15-20 minutes. Taste, add salt and pepper to taste if needed, and serve hot.