Creamy Tortellini and Spinach Tomato Soup
Prep time
Cook time
Total time
This creamy tortellini and spinach soup is packed full of stewed tomatoes, fresh spinach and cheese-stuffed tortellini. It's hearty and filling and ready to go in under 30 minutes!
Yield: 6 servings
  • 1 tbsp. olive oil
  • ½ yellow onion, diced
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • 3 tbsp. all-purpose flour
  • 4 c. chicken broth
  • 2 (14 oz) cans petite diced tomatoes
  • 3 tbsp. tomato paste
  • 1 (9 oz) package tortellini
  • ¼ c. grated parmesan
  • ¾ c. plain Greek yogurt (or heavy cream)
  • 1½ c. fresh spinach, coarsely chopped
  • Garnishes (optional):
  • Fresh basil, julienned
  • Parmesan, grated or shaved
  1. In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
  2. Add the flour and cook for another minute, taking care to not let the flour burn. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted, serve immediately.
-Ground sweet or spicy Italian sausage makes a great addition to this soup. Brown it prior to adding the flour.

Recipe source: adapted from Closet Cooking
Recipe by Life Made Simple at