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Tortellini Tomato Soup

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Italian
Servings: 4 - 6 servings


  • 2 tablespoons butter unsalted
  • 7 cloves garlic chopped
  • 4 cups chicken stock homemade if possible
  • 6 ounces frozen cheese tortellini
  • 18 ounces fresh tomatoes diced reserving juice or can of 14 oz. diced tomatoes with the liquid
  • 10 ounces fresh spinach washed and stemmed: coarsely chopped if large
  • 10 basil leaves coarsely chopped
  • Parmesan cheese grated, to taste


  • Chop the garlic, spinach, and basil. Have your chicken stock ready and grate the cheese if you buy it whole.
  • Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, about 2 minutes. Don't let the garlic burn.
  • Add the chicken broth and bring to a boil.
  • Add the tortellini and cook for about 5 minutes.
  • Add the tomatoes with juice, reduce the heat to a simmer and cook until the pasta is just tender.
  • Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
  • Serve sprinkled with the grated cheese.


This soup is fantastic. I guess by now you figured out how much I enjoyed it.