One Pot Tomato and Spinach Cheese Tortellini Soup
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Delicious One Pot Tomato and Spinach Cheese Tortellini Soup for all of your weeknight dinner needs! A super simple tomato based soup made with chicken broth, tomatoes, sun-dried tomato pesto, tomato paste, red pepper flakes, plenty of garlic, sautéed onions, and pancetta. So simple, but so full of flavor! It’s a great and cozy bowl to snuggle up to all winter long. Think your favorite bowl of tomato soup, but so much more filling and with even MORE flavor. Every bite is warming, with a strong depth of flavor, and just a hint of spice to really warm you up! Oh, and the best part? This soup is ready in 40 minutes or LESS! It simply doesn’t get better than that. The perfect quick weeknight dinner that the whole family will love!
About The Recipe
We’re going to start the new year right with this quick and easy Tomato and Spinach Tortellini Soup! It’s been one of our favorite meals during these colder months. The sun-dried tomato pesto and tomato paste really make this recipe stand out. They give this soup a nice rounded flavor, while remaining light and delicious.
I posted a quick snap of it on our Instagram stories, and it quickly became one of our MOST requested recipes to publish here!
I’ll admit…it’s taken us a bit longer to get this recipe up than we anticipated. We’ve been so busy with the holidays that putting dinner on the table has been a little difficult. So, now that things have slowed down a little bit, it seemed like the perfect time.
This cheese tortellini soup really is the perfect recipe to lead into January! It’s filling, but light. Healthy, but seriously delicious! Trust me, this soup will wind up on your New Year’s Resolutions list of things you need to make for dinner.
Why You Should Make This Tomato and Spinach Tortellini Soup
- It’s REALLY easy to make.
- This soup is actually filling but not a very heavy meal.
- It’s perfect meal for the whole family.
- It’s ready in 40 minutes or LESS!
- This soup is made in one pot. Less dishes!
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Pancetta
- Sweet Onion
- Garlic
- Red Pepper Flakes
- Tomatoes
- Chicken Stock
- Tomato Paste
- Sun-Dried Tomato Pesto
- Salt
- Fresh Thyme
- Fresh Oregano
- Cheese Tortellini
- Fresh Spinach
How To Make Tomato and Spinach Tortellini Soup
Step 1: Sauté
In an 8 quart stockpot, sauté pancetta until crisp.
Add the chopped onion and sauté until the onion has softened, about 3 minutes.
Stir in the garlic and red pepper flakes. Cook for 1 minute.
Step 2: Add stock and cook
Add the tomatoes, chicken stock, tomato paste, tomato pesto, and salt. Cook, stirring occasionally, for about 15 minutes.
Stir in the herbs, if desired.
Step 3: Add tortellini and finish the soup
Stir in the tortellini. Cook 4 -7 minutes, until pasta is al dente.
Turn off the heat and stir in spinach.
How To Store
Once the soup is cooled, you can store this in an airtight container and keep in the fridge for 3-5 days. To reheat, place soup in pot and reheat over medium-low heat on the stovetop. You can also reheat a bowl by placing the soup in a microwave safe bowl and heat for 1-2 minutes, or until heated all the way through.
When you make this One Pot Tomato and Spinach Cheese Tortellini Soup, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
One Pot Tomato and Spinach Cheese Tortellini Soup
Ingredients
- 4 ounces chopped pancetta
- 1 cup chopped onion
- 2 Tablespoons chopped garlic
- ½ teaspoon red pepper flakes
- 6 cups chopped tomatoes
- 6 cups chicken stock
- ¾ cup tomato paste
- ⅔ cup sun dried tomato pesto
- 1½ teaspoons salt
- 2-3 sprigs fresh thyme
- 3-4 sprigs fresh oregano
- 9 ounces cheese tortellini
- 4 cups fresh spinach
Instructions
- In an 8 quart stockpot, sauté pancetta until crisp.
- Add onion.
- Sauté until onion is softened, about 3 minutes.
- Stir in garlic and red pepper flakes.
- Cook for 1 minute.
- Add tomatoes, chicken stock, tomato paste, tomato pesto, and salt.
- Cook, stirring occasionally, for 15 minutes.
- Chop herbs, if desired.
- Add to soup.
- Stir in pasta.
- Cook 4 -7 minutes, until pasta is al dente.
- Turn off heat.
- Stir in spinach.
Notes + Tips!
- You can use store-bought sun-dried tomato pesto.
- Buy pre-chopped onions for faster prep!
- You can use any kind of cheese tortellini.
- Bacon can be used in place of the pancetta.
- Omit the pancetta and use vegetable stock instead of chicken stock to make this dish vegetarian!
- 2 cups of chopped tomatoes = one 14.5 ounce can.
- 3/4 cup tomato paste = one 6 ounce can.
- Lightly grease the pot with cooking spray to keep pancetta from sticking.
- This soup reheats well.
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Sounds good. My friend won’t eat pancetta or bacon (any pork product) and I won’t eat tomato peices. Can I substitute tomato sauce or something for tomatoes?
Hi Kathy! You could use a stick blender or regular blender to purée the soup before adding the pasta. My other suggestion is to substitute 1-2 cans additional tomato paste. (Start with 1. If that isn’t enough, add a second one.) I would stay away from tomato sauce because it has other ingredients added to it. Let me know if you have any other questions.
So good and so simple!!