One-Pot Tortellini Soup

If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.

Ingredients for servings

    One-Pot Tortellini Soup

  • 2 teaspoon olive oil

  • 1 medium onion chopped

  • 3 garlic cloves minced

  • 1.5 teaspoon dried Italian seasoning

  • 0.125 teaspoon crushed red pepper

  • teaspoon salt

  • 0.25 teaspoon coarsely ground black pepper

  • 1 carton low-sodium vegetable or chicken broth

  • 1 can low-sodium diced tomatoes in juice

  • 1 package refrigerated whole-wheat cheese tortellini

  • 2 cup baby spinach


  • Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.

  • Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.

  • Remove from heat and serve immediately.

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