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Garlicky Tortellini, Spinach & Tomato Soup

Scott Phillips

Servings: 2-3

Served with a crusty piece of bread, this feel-good soup makes a delicious lunch or dinner, and it’s incredibly easy to make.


  • 2 Tbs. unsalted butter
  • 6 to 8 cloves garlic, chopped
  • 4 cups (1 qt.) homemade or low-salt chicken broth
  • 6 oz. fresh or frozen cheese tortellini
  • 14 oz. canned diced tomatoes, with their liquid
  • 10 oz. spinach, washed and stemmed; coarsely chopped if larger (see How to stem spinach)
  • 8 to 10 leaves basil, coarsely chopped
  • Grated Parmesan cheese, preferably parmigiano reggiano

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 35
  • Sodium (mg): 560
  • Carbohydrates (g): 22
  • Fiber (g): 6
  • Protein (g): 15


  • Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

Serve with a Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.


Rate or Review


  • User avater
    Lkhouck | 10/13/2016

    Great recipe and super easy to make.

  • kancook | 10/10/2016

    Garlicky it is! And so good! Easy to make and not time consuming! Most excellent!

  • sir_nathaniel | 10/28/2013

    This is a great base recipe, but definitely needed a little help, and requires good quality tortellini. I make this with the following alterations: Start by cooking 1/2 pound of Italian sausage while breaking it up into small bits, and set aside. Heat 1 tbs olive oil and cook a small, diced yellow onion until soft, before adding the garlic and 2 tsp or more of chopped fresh thyme. I then add the sausage back and follow the recipe until the end, where I add a healthy splash of red wine vinegar, which really rounds out the flavors with a nice punch. With these small changes this soup is perfect and still easy enough to make when I'm sick!

  • pmrl_1961 | 02/24/2013

    I've been making this soup for family and friends for years, and everyone always enjoys it.

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