Spinach Tortellini Soup, traditionally called Tortellini en Brodo (tortellini in broth), is a simple, comforting Italian soup featuring cheese-filled spinach tortellini and leafy greens simmered with aromatic vegetables in a light, flavorful broth. It’s an ideal one-pot meal when you want something quick, cozy, and satisfying.
Spinach Tortellini Soup
There’s little that beats a steaming bowl of soup on a chilly evening. This Spinach Tortellini Soup comes together quickly and relies on pantry-friendly ingredients—onions, celery, carrots, garlic, broth, and tortellini—enhanced with a handful of fresh baby spinach and freshly grated Parmigiano Reggiano. If you prefer a heartier, meaty version, you can easily add turkey meatballs or Italian sausage to the pot.
Why This Works
Warm, nourishing soups are an easy way to feed a family with minimal fuss. This recipe is designed as a one-pot dinner: aromatic soffritto vegetables build flavor, the broth keeps the soup light, and tortellini provides comfort and substance. Leftovers refrigerate well and make an excellent lunch the next day. The whole family typically enjoys this version.
Have you heard of Tortellini en Brodo?
Tortellini en Brodo simply means tortellini served in broth. This recipe is adapted from a classic Italian preparation and was inspired by a version from Bell’alimento. The result is a delicate, cheese-forward soup that highlights the flavor of the broth without weighing it down.
A Note about Parmesan Cheese Rinds for Soup
Save Parmesan or Romano rinds in the freezer and add them to soups and stocks. As the liquid simmers, the cheese rind softens and releases rich, savory flavor into the broth. Remove and discard the rind before serving.
More Soup Ideas
- Sausage Tortellini Soup
- Chicken Noodle Soup
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Lasagna Soup
Spinach Tortellini Soup
Prep: 5 mins Cook: 25 mins Total: 30 mins
Yield: 8 servings Serving Size: about 1 1/2 cups
Course: Soup Cuisine: Italian
Spinach Tortellini Soup (Tortellini en Brodo) is an easy vegetarian Italian soup that cooks in one pot. It’s perfect for busy weeknights, and leftovers reheat beautifully.
Ingredients
- 2 tsp butter
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 8 cups chicken broth (or substitute vegetable broth)
- 3 cups water
- 1 small Parmigiano Reggiano rind (optional)
- 18 oz spinach cheese tortellini
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 2 cups baby spinach
- Salt to taste
- Parmigiano Reggiano, grated (optional, for serving)
Instructions
- In a large pot, melt the butter over medium-low heat.
- Add the chopped celery, onion, carrot, and minced garlic. Cover, reduce heat to low, and cook for 8–10 minutes until the vegetables begin to soften.
- Add the chicken broth, water, and the Parmesan rind if using. Increase heat to medium-high and bring to a boil.
- When the broth boils, season with salt, freshly ground pepper, and nutmeg. Stir to combine.
- Reduce heat to low and add the tortellini. Simmer until the tortellini is al dente according to package directions.
- Once the tortellini is cooked, remove the cheese rind and stir in the baby spinach until wilted.
- Serve immediately with freshly grated Parmigiano Reggiano, if desired.
Notes
Makes about 12 cups. For a heartier soup, brown Italian sausage or add cooked turkey meatballs before simmering. To make this vegetarian, use vegetable broth and skip the Parmesan rind.
Nutrition (approx.)
Serving: ~1 1/2 cups • Calories: 228 • Carbs: 33 g • Protein: 11.5 g • Fat: 5.5 g • Fiber: 2.5 g
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Photo credit: Jess Larson