Tortellini Spinach Soup Revisited

by Joanne on November 20, 2016

The weather has turned and it’s time for soup.


After fun in the cold, wet snow, there  is nothing better than a big, robust bowl of soup.



I was reminded of the healthy benefits of including spinach in our diets by Helen of Well-BeingSecrets. Check out this super food here: Spinach Health Benefits

Now, what about that soup?   Well one of my all time favorite recipes for dinner in one dish is the Ellie Krieger recipe I made back in 2012.  Link here: CEImB Tortellini Spinach Soup.


I tweaked the original recipe as follows:

  • 1 TBS olive oil
  • 1 medium yellow onion, chopped
  • 2 tsp minced garlic
  • 1 orange, yellow or red bell pepper, chopped
  • 2 ribs of celery, chopped
  • 8 oz sliced mushrooms
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes
  • 28 oz can diced tomatoes
  • 32 oz Vegetable Stock
  • 16 oz chopped frozen spinach, defrosted 
  • 20 oz pkg Tri color tortellini with cheese
  • 1/2 cup grated Parmesan cheese

Heat the oil over medium heat in a large soup pot. Add the onions and sauté for 5 minutes. Add the garlic and let cook another minute.

Add the peppers, celery, mushrooms, oregano, thyme, pepper flakes and cook about 6 minutes.

Add the tomatoes and broth. Bring to a boil.  Reduce the heat to simmer for 10 –12 minutes.  Add the spinach stir and cook for about 5 minutes then add the tortellini and cook for another 8 minutes.

Very tasty.  Not heavy but hearty enough to fill you up with a lot of goodness and iron.

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What’s your favorite one dish dinner when the weather turns cold?

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