One Pot Tomato and Spinach Cheese Tortellini Soup

Healthier and 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! Finished with your favorite cheesy tortellini and spinach for a healthy-twist! 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!

overhead shot of two bowls of tortellini soup on marbke counter with white napkin and two spoons

→ This post is also available as a Web Story: Tomato and Spinach Tortellini Soup

About The Recipe

We’re going to start the new year right with this healthy Tomato and Spinach Tortellini Soup! It’s been one of our favorite concoctions during these colder months. We first made this soup back in November! The idea came to us during our Thanksgiving rush of baking. It was an attempt to get a lot of healthy veggies down us, while being filling, but not heavy. It was an instant hit!

I posted a quick snap of it on our Instagram stories and it quickly became one of our MOST requested recipes to have on our blog!

And, 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 holiday’s that putting a healthy dinner on the table was a bit far-fetched idea. So, now that we’re all kind of in that weird in-between time of Christmas and New Years, we decided to slow things down and give this soup a try again!

And I’m SO. GOOD. we did.

We added a few more things to this recipe than the first time, trying to deepen the flavor, and it actually worked! Sun-dried tomato pesto and tomato paste are an absolute MUST-HAVE in this recipe. It gives this soup a nice rounded flavor, while remaining light and delicious.

And it’s really the perfect recipe to lead into January!

two bowls of soup on marble counter with fresh herbs and wine glass

It’s filling, but light. Healthy, but seriously delicious! Trust me, this soup will need to be 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.
  • Healthy and actually delicious.
  • 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!

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

tortellini, fresh herbs, chicken stock, red pepper flakes, tomatoes, chopped onions, spinach, salt, sun dried tomato pesto, pancetta, and garlic in bowls on counter

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.

Substitutions

  • 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!
close up of tomato tortellini soup with spoon in bowl on marble counter with plate of fresh herbs and small bowl of red pepper flakes beside

Expert Tips

  • 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.

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.

overhead shot of two bowls of tortellini soup on marbke counter with white napkin and two spoons

One Pot Tomato and Spinach Cheese Tortellini Soup

Traci
Simple, but seriously delicious! This One Pot Tomato and Spinach Cheese Tortellini Soup is guaranteed to be your new go-to weeknight dinner meal during these colder months.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 9
Calories 288 kcal

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
  • cup sun dried tomato pesto
  • 1 ½ 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

Substitutions:
  • 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!
 
Expert Tips:
  • 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.

Nutrition

Serving: 1.5cupsCalories: 288kcalCarbohydrates: 35gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 1406mgPotassium: 835mgFiber: 5gSugar: 12gVitamin A: 1954IUVitamin C: 27mgCalcium: 153mgIron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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