One Pot Tomato and Spinach Cheese Tortellini Soup

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

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.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 288kcal

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

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