Please enter the email you’re using for this account.
Dairy
Easy
40 Minutes
Diets 
Tortellini soup is a complete meal in a bowl that’s on Esty Wolbe’s meal rotation all throughout the winter! Watch Esty Wolbe cook up her latest brilliant, one-pot dinner idea.
2 tablespoons Gefen Olive Oil
1 large onion, diced
5 cloves garlic, minced
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 (15-ounce) can diced tomatoes
4 cups vegetable broth
1 package New York Pasta Authority Tortellini (your favorite variety)
1 (8-ounce) package fresh baby spinach
Sauté onion for a few minutes. Lower heat, add garlic, and sauté until fragrant (about three to four minutes).
Add salt, pepper and oregano. Add diced tomatoes. Bring up to a simmer, then add vegetable broth. Bring to a boil.
Add frozen tortellini and simmer nine minutes, stirring occasionally. Add spinach and use a spoon or spatula to submerge in the hot soup to assist in wilting. Simmer one minute more and serve.
Sponsored by New York Pasta Authority
How Would You
Rate this recipe?
Please log in to rate
Amazing soup Is it posssible to freeze the extra?
The tortellini might get a bit mushy. Take it out maybe and freeze the soup and use fresh pasta. But if a little mushy doesn’t bother you, then leave it.
We don’t eat spinach in my house 🙁
Can I skip it?
What to put instead?
Sure, you can skip it or add any other leafy green.
What is the weight of the package of frozen tortellini. I haven’t seen the brand you’re using where I live (Orange County, California), so I just need the weight in order to substitute another brand. The soup looks great! Thanks.
The package used here is a 12 oz package.
Yummy! In one word, yummy!!