Tomato Tortellini Soup

This delicious soup comes together in less than 20 minutes and is light, yet very satisfying.


28 oz. can of whole peeled tomatoes

15 oz. can of diced tomatoes

2-3 32 oz. boxes of vegetable stock

10 oz. package of fresh tortellini (like Rana Cheese Tortellini)

8-12 oz. fresh spinach (washed)

¼ cup parmesan cheese

2 TBSP minced garlic

Salt & Pepper to taste


  1. In a large pot, add tomatoes, vegetable stock and garlic. Bring to a simmer/boil. 
  2. If you prefer smaller bites of tomato, cut up or crush the whole tomatoes.
  3. When the liquid begins to boil, add tortellini and cook according to the package (usually 10-15 minutes).
  4. Season to taste with salt and pepper.
  5. When the tortellini is almost done, add the fresh spinach and cover for the remainder of the cooking time.
  6. When the pasta is cooked to your preference, remove from heat and serve in bowls. 
  7. Top with parmesan cheese (big shavings of cheese is ideal but grated cheese works just as well). 


  • Like it a bit spicier? Add a Jalapeno or your preferred hot pepper.
  • Chicken stock works just as well as vegetable stock
  • Try some fresh basil or oregano to elevate the flavor of the soup.
  • For a more decadent soup, add ½-1cup of cream to the mixture.
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