One Pot Tomato and Spinach Cheese Tortellini Soup
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.
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
- 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!
- 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.