Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced 1/4-inch
- 2 ribs celery, diced (optional)
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 8 cups (64 fl oz) low-sodium vegetable broth
- 2 tsp Italian seasoning, 1 tsp dried basil, 1 bay leaf
- 1/4 tsp red pepper flakes (optional)
- 18 oz refrigerated cheese tortellini
- 5 oz baby spinach
- 1 to 1 1/2 tsp kosher salt and 1/2 tsp black pepper, to taste
- 2 tsp balsamic vinegar or 1 tbsp lemon juice
- Grated Parmesan and chopped parsley, for serving (optional Parmesan rind for simmering)
Do This
- 1. Warm oil in a 5–6 qt pot over medium heat. Sauté onion, carrots (and celery) 6–8 min until softened. Stir in garlic and tomato paste; cook 1 min.
- 2. Add tomatoes, broth, Italian seasoning, basil, bay leaf, red pepper flakes, and optional Parmesan rind. Bring to a boil; reduce to a gentle simmer (about 190–200°F).
- 3. Simmer 10–12 min until carrots are tender.
- 4. Add tortellini; simmer 4–6 min (6–8 min if frozen) until just tender.
- 5. Stir in spinach to wilt, 1–2 min. Remove bay leaf and rind. Season with salt, pepper, and balsamic or lemon.
- 6. Serve hot with grated Parmesan, chopped parsley, and a drizzle of olive oil.
Why You’ll Love This Recipe
- Comforting and hearty, yet packed with vegetables and fresh spinach.
- Weeknight-friendly: one pot, ready in 45 minutes.
- Cheese tortellini adds satisfying, cheesy bites without extra prep.
- Balanced Italian herb broth with just the right tang from tomatoes and a splash of acid.
Grocery List
- Produce: Yellow onion, carrots, celery (optional), garlic, baby spinach, fresh parsley or basil, lemon (optional)
- Dairy: Refrigerated cheese tortellini, Parmesan cheese
- Pantry: Olive oil, fire-roasted diced tomatoes, tomato paste, low-sodium vegetable broth, Italian seasoning, dried basil, bay leaf, red pepper flakes, kosher salt, black pepper, balsamic vinegar
Full Ingredients
Aromatics & Vegetables
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced 1/4-inch (about 1 1/2 cups)
- 2 ribs celery, diced (about 3/4 cup; optional but recommended)
- 4 garlic cloves, minced
Broth & Tomatoes
- 1 tbsp tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
- 8 cups (64 fl oz) low-sodium vegetable broth
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 bay leaf
- 1/4 tsp red pepper flakes (optional)
- 1 small Parmesan rind (optional, for depth)
- 1 to 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Pasta & Greens
- 18 oz refrigerated cheese tortellini (fresh or frozen)
- 5 oz baby spinach (about 5 lightly packed cups)
To Finish & Serve
- 2 tsp balsamic vinegar or 1 tbsp lemon juice
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh parsley or basil
- Extra-virgin olive oil, for optional finishing drizzle
Step-by-Step Instructions
Step 1: Prep the vegetables
Dice the onion and celery, slice the carrots, and mince the garlic. Rinse and dry the spinach. Grate some Parmesan for serving and set aside. This recipe works best in a 5–6 quart pot or Dutch oven to comfortably hold the broth and tortellini.
Step 2: Sweat the aromatics
Heat 2 tablespoons olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 6–8 minutes. Add the minced garlic and tomato paste; cook 1 minute, stirring, until fragrant and the paste darkens slightly.
Step 3: Build the broth
Stir in the diced tomatoes with their juices and the vegetable broth. Add Italian seasoning, dried basil, bay leaf, red pepper flakes (if using), and the Parmesan rind (if using). Bring the pot to a boil, then immediately reduce to a gentle simmer at about 190–200°F. This helps extract flavor without toughening the pasta later.
Step 4: Simmer until vegetables are tender
Simmer the soup for 10–12 minutes, uncovered, until the carrots are just tender when pierced with the tip of a knife. Taste and begin seasoning with salt and black pepper; you will adjust again at the end.
Step 5: Cook the tortellini
Add the cheese tortellini and maintain a gentle simmer (avoid a rolling boil). Cook until the pasta is just tender, 4–6 minutes for refrigerated tortellini or 6–8 minutes if frozen. Stir occasionally so the pasta cooks evenly and does not stick to the bottom.
Step 6: Wilt the spinach and balance the flavors
Turn off the heat, remove the bay leaf and Parmesan rind, and stir in the baby spinach to wilt, 1–2 minutes. Add 2 teaspoons balsamic vinegar or 1 tablespoon lemon juice to brighten the flavors. Taste and adjust with additional salt and pepper as needed.
Step 7: Garnish and serve
Ladle into warm bowls. Finish with grated Parmesan, chopped parsley or basil, and a light drizzle of good olive oil. Serve immediately while hot and steamy.
Pro Tips
- Keep the soup at a gentle simmer (about 190–200°F) after adding tortellini to prevent bursting and soggy pasta.
- Layer your seasoning: salt lightly when sweating vegetables, then adjust again after simmering and again at the end.
- A Parmesan rind added during the simmer boosts savory depth without adding cream.
- Expecting leftovers? Cook tortellini separately and add to bowls before ladling in hot broth so it stays al dente.
- For a thicker body, mash a few carrot slices in the pot or add an extra 1 tsp tomato paste.
Variations
- Creamy Tomato-Spinach: Stir in 1/2 cup heavy cream (or 2/3 cup half-and-half) off heat, then gently rewarm without boiling.
- Tuscan Bean & Greens: Add 1 (15 oz) can cannellini beans, drained and rinsed, in Step 3; simmer as directed.
- Vegetarian/Vegan-Friendly: Use plant-based tortellini and vegetable “parmesan,” or finish with 1–2 tbsp nutritional yeast instead of dairy Parmesan.
Storage & Make-Ahead
The broth and vegetables can be made up to 3 days ahead and refrigerated; reheat to 165°F before serving. For best texture, cook tortellini just before eating. If storing leftover soup with tortellini, refrigerate up to 2 days; the pasta will continue to absorb broth, so add 1–2 cups extra broth when reheating and warm gently to a simmer. The soup base (without tortellini or spinach) freezes well for up to 3 months; thaw overnight in the fridge, bring to a simmer, then add tortellini and cook as directed, finishing with spinach at the end.
Nutrition (per serving)
Approx. 370 calories; 16 g protein; 51 g carbohydrates; 11 g fat; 5 g fiber; 900 mg sodium. Nutrition will vary based on brand of tortellini, broth, and amount of added cheese and salt.
