free counter with statistics Print

Spinach Tortellini Soup (Easy 25-Minute Recipe!)

A cozy bowl of homemade, hearty Spinach Tortellini Soup being served for a casual family dinner.

A quick and flavorful vegetarian recipe for Spinach Tortellini Soup. This easy, one-pot meal features a rich tomato and vegetable broth base that gets a deep, savory umami flavor from sautéing a Parmesan rind with shallots. The broth is seasoned with herbs and red pepper flakes, then simmered with fire-roasted tomatoes. Fresh or frozen cheese tortellini are cooked directly in the soup, which is finished with fresh baby spinach and a bright hint of lemon zest and juice at the very end.

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, sliced
  • 1 Parmesan rind
  • Kosher salt
  • 1 Tbsp. tomato paste
  • 1/4 tsp. crushed red pepper flakes
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • Freshly ground black pepper
  • 1 (28-oz.) can diced fire-roasted tomatoes
  • 3 Tbsp. grated Parmesan, plus more for serving
  • 2 qt. (8 cups) vegetable broth
  • 20 oz. fresh or frozen cheese tortellini
  • 4 cups (4 oz.) baby spinach
  • 1/4 tsp. lemon zest
  • 1/2 tsp. lemon juice

Instructions

  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallot, Parmesan rind, and 1 teaspoon of salt. Cook, stirring often, for 3 to 5 minutes, until the shallot begins to brown.
  2. Add the tomato paste, red pepper flakes, thyme, oregano, and ¼ teaspoon of pepper. Cook, stirring constantly, for about 3 minutes, until the colors deepen.
  3. Add the canned tomatoes and cook, stirring occasionally, for 4 to 6 minutes, until the mixture has thickened and reduced.
  4. Sprinkle the 3 tablespoons of grated Parmesan over the mixture and cook, stirring constantly, for 1 minute until fragrant.
  5. Add the vegetable broth and bring the soup to a boil.
  6. Add the tortellini to the boiling soup and cook for about 3 minutes, or until just tender, stirring occasionally to prevent sticking.
  7. Turn off the heat and stir in the fresh spinach, lemon zest, and lemon juice until the spinach is wilted.
  8. Remove the Parmesan rind and herb sprigs before serving.
  9. Ladle into bowls and serve with extra Parmesan cheese.

Notes

  • This is a quick, one-pot meal that’s perfect for a weeknight dinner.
  • Using a Parmesan rind is a classic Italian technique that adds a deep, savory, umami flavor to the soup broth. Simply remove it before serving.
  • The tortellini are cooked directly in the soup, which is a convenient shortcut that also helps to slightly thicken the broth.
  • The fresh spinach and lemon are added at the very end, off the heat, to preserve their bright, fresh flavors.

Find it online: https://cookupjoy.com/cozy-spinach-tortellini-soup/