A bowl of tortellini soup garnished with shaved parmesan rests on a plate atop a striped kitchen linen.

There’s something undeniably comforting about a steaming bowl of soup, especially when it’s loaded with tender spinach and cheese-filled tortellini. Spinach tortellini soup is a hearty, flavorful dish perfect for chilly days or when you crave a cozy meal. Soup has a magical way of soothing the soul, and this spinach tortellini version is no exception. 

A white bowl of tortellini soup rests on a teal plate with a spoon and piece of bread alongside.
Close view of a spoon packed with a full bite, including cheese pasta, stewed tomatoes, spinach, parmesan, and broth.

What is spinach tortellini soup made of? 

We lean on some convenience foods to get this soup on the table in 15 minutes, including:

  • Frozen, chopped spinach
  • Chicken broth or vegetable broth. 
  • Canned stewed tomatoes
  • Canned tomato sauce
  • Chicken bouillon or vegetable bouillon cube
  • Clove of garlic
  • Refrigerated cheese tortellini
  • Parmesan cheese for serving

If you canned or froze your summer veggies, you may have homemade versions of some of these ingredients in your pantry or freezer. Feel free to use the home-cooked and storebought versions interchangeably here!

What’s the difference between stewed tomatoes and regular canned tomatoes?

Stewed tomatoes are slow-cooked with spices, herbs, and other veggies before they are canned. Regular diced or whole canned tomatoes will have some salt and acid in them but are otherwise straight-up tomato. Because of this difference, stewed tomatoes have tons more flavor, which is what you want for such a simple soup. You’ll find the stewed tomatoes in the same aisle as the other canned tomatoes—make sure you grab some jars before making this spinach tortellini soup!

Top view of an enameled dutch oven with red handles filled with spinach tortellini soup and a serving ladle.

Uh, where’s the salt?

Just because there isn’t salt on the ingredient list doesn’t mean this soup is unseasoned. Between the broth, stewed tomatoes, and bouillon cube, this soup gets plenty of salt and seasoning.

How do you make spinach tortellini soup?

Get out your soup pot, and let’s start simmering!

  1. Bring the spinach, broth, tomatoes, tomato sauce, bouillon cube, and garlic to a boil. Use a wooden spoon to smash the tomatoes into smaller pieces if they are stewed whole tomatoes.
  2. Stir in the tortellini and cook for 7 minutes, or however long the cooking instructions on the tortellini package says.
  3. Spoon into bowls and garnish with shaved Parmesan cheese.
Close view of a bowl of spinach tortellini soup garnished with shaved parmesan, a spoon resting beside the bowl.
A spoon with a full bite of soup rests across a serving bowl of the brothy soup, a hunk of bread alongside.

What goes with tortellini soup?

We believe that no soup dinner is complete without some good fresh bread on the side. Try:

Round the meal out with a salad or vegetable side dish, a sandwich or wrap, or a mini cheese board.

How do I reheat the leftovers?

Allow any leftover soup to cool completely before stashing it in an airtight container in the fridge. To reheat the soup, bring a serving to a simmer in a small pot over medium heat.

A bowl of tortellini soup garnished with shaved parmesan rests on a plate atop a striped kitchen linen.

Spinach Tortellini Soup

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

With its short ingredient list and quick assembly, this Spinach Tortellini Soup is perfect for busy weeknights. From start to finish, it will be ready in 15 minutes!


  • 1 12-ounce package frozen, chopped spinach—no need to thaw
  • 4 cups chicken or vegetable broth
  • 2 14-ounce cans stewed tomatoes
  • 1 14-ounce can tomato sauce
  • 1 chicken or vegetable bouillon cube
  • 1 clove garlic, minced
  • 20 ounces refrigerated cheese tortellini
  • Shaved Parmesan cheese, for serving


  1. In a large soup pot or Dutch oven, combine the frozen spinach, broth, stewed tomatoes, tomato sauce, bouillon, and garlic. Bring to a boil over medium-high heat.
  2. Using the back of a spoon, smash the tomatoes to break them into smaller pieces, if necessary.
  3. Add in the tortellini and cook for about 7 minutes or until the pasta is cooked through.
  4. Serve topped with shaved parmesan.


  • Stewed tomatoes are slow-cooked with veggies and spices to have tons of flavor—and that makes them really important for this shortcut recipe. They’ll be in the same aisle as canned diced tomatoes.
  • Put down the salt shaker! Between the broth, stewed tomatoes, and bouillon, this soup tends to be perfectly seasoned without adding salt. Make sure to taste before adding any additional salt!
  • Some brands of stewed tomatoes come diced and some come in whole tomatoes or half tomatoes. If the stewed tomatoes you are using are whole or half, follow step #2 to break up the tomatoes into smaller chunks.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 152mgSodium: 1585mgCarbohydrates: 61gFiber: 5gSugar: 9gProtein: 45g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Oooh, that soup looks really good! I’m going to make that like this week! Thanks for sharing that. Did you blog the recipe for those oat bars too? I’d love to try that as well. I love your blogs so much!

  2. I never would have thought to put filled pasta in soup, but that looks AMAZING. I love soups in the autumn/winter – will definitely be making this sometime this week! 😀

  3. YUM. That would make a great soup for one of our meatless meals! I’m going to give this a try this week! I LOOOOOVE spinach and tomatoes. My favorite combo.