Discover the Quick, Cozy Soup Recipe You’ll Crave All Winter!

My little girl adores both soup and pasta, making a steamy bowl of cheesy tortellini in tomato broth the perfect comfort dish for her. I like to toss in a bit of baby spinach to sneak in those greens, creating a wholesome, effortless meal for the chilly months ahead.

This soup requires minimal prep, especially if you opt for pre-minced garlic from a jar or freezer. Just gather a few basic pantry items, and let them simmer in a pot until the pasta softens.

A couple of easy techniques will enhance this dish’s flavor and texture. Start by sautéing the garlic and Italian herbs in olive oil to release their aromas. Then, pour in the tomatoes and broth, bringing everything to a boil before adding the pasta directly into the mix and finishing with some fresh spinach.

Selecting the Right Tortellini

You can use any store-bought tortellini for this recipe. I often pick up cheese or spinach tortellini from the chilled section at Trader Joe’s, which come in 10-ounce packs perfect for 3 to 4 servings. Feel free to scale the recipe up with a larger pack if needed.

Both frozen and dried tortellini are excellent choices as well. Use frozen tortellini directly in the recipe without alteration, but if you opt for dried, remember to add an extra cup of broth or water as they absorb more liquid.

Preparing 15-Minute Tortellini Soup

For this quick dish serving 3 to 4, you’ll need:

• 1 tablespoon olive oil
• 2 cloves of garlic, chopped (or 2 teaspoons of jarred or frozen minced garlic)
• 1/2 teaspoon Italian seasoning or dried oregano
• 4 cups low-sodium chicken or vegetable broth
• 1 (14.5-ounce) can petite diced tomatoes with their liquid
• 1 (10-ounce) package refrigerated tortellini
• 2 packed cups baby spinach, optional
• Salt and freshly ground black pepper, to taste
• Optional for serving: grated Parmesan, red pepper flakes, fresh chopped parsley or basil

In a medium soup pot or Dutch oven, heat the olive oil and garlic on medium heat. Once the garlic starts to sizzle, stir in the Italian seasoning and cook for about 30 seconds until fragrant.

Add the broth and tomatoes next, and bring the soup to a boil, covering the pot to expedite the process. Drop in the tortellini and boil as per the package’s directions, about 5 to 7 minutes. Add the fresh spinach in the last minute of cooking to just wilt it.

Season the soup with salt and pepper to taste. Serve hot, with optional toppings for added flavor. Store leftovers in the refrigerator and add a bit of broth when reheating if the tortellini absorb too much liquid.

Tailor This Recipe to Your Taste

Feel free to modify this simple soup to suit your preferences. For a richer flavor, add diced pancetta or Italian sausage while sautéing the garlic. For a vegetarian boost, include a can of cannellini or kidney beans. If you prefer tougher greens, substitute baby spinach with chopped Swiss chard, kale, or escarole.

Offering toppings at the table like grated Parmesan, red pepper flakes, and fresh herbs can add freshness or a spicy kick to each bowl. Letting kids garnish their own servings often makes them more enthusiastic about their meals, turning dinnertime into a fun activity for everyone.