Photo credit: justbestrecipes

At my house, weeknight meals are tough. Usually they have to be something that goes together fairly quickly, and I’d like it to be at least semi-healthy most of the time. This yummy soup fits the bill. The recipe is from Food Network.

Tortellini Tomato Spinach Soup

Serves 4


  • 1 tablespoon olive oil
  • 1/2 cup minced onion (about 1/2 small onion)
  • 1 clove garlic, minced
  • 4 to 6 cups broth, chicken or vegetable
  • 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
  • 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
  • Coarse grained salt and cracked black pepper
  • 10 ounces fresh or frozen spinach, defrosted and chopped
  • 1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

I used refrigerated three cheese tortellini, fresh spinach and six cups of broth. I also left out the Parmesan. It wasn’t by choice, really. I just forgot it and it tasted so good without it that I didn’t bother adding any.

I made it on a Thursday evening, which is one of those nights when Amber and I eat earlier than my husband, simply because we have to leave for art class right about the same time he gets home for work. It only took like half an hour and I cold just leave it sitting on the stove for when he got home. I served it with some crusty bread, but a salad would have been even better. Another nice bit, it reheats well, so David took the leftovers to work for lunch the next day.

Amber did eat it, but picked her way around the spinach. She has something against leaves- I don’t ask.

Weekend Cooking is hosted at Beth Fish Reads.


Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.