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Dairy
Easy
40 Minutes
Diets 
Tortellini soup is a complete meal in a bowl that’s on Esty Wolbe’s meal rotation all throughout the winter! Watch Esty Wolbe cook up her latest brilliant, one-pot dinner idea.
2 tablespoons Gefen Olive Oil
1 large onion, diced
5 cloves garlic, minced
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 (15-ounce) can diced tomatoes
4 cups vegetable broth
1 package New York Pasta Authority Tortellini (your favorite variety)
1 (8-ounce) package fresh baby spinach
Sauté onion for a few minutes. Lower heat, add garlic, and sauté until fragrant (about three to four minutes).
Add salt, pepper and oregano. Add diced tomatoes. Bring up to a simmer, then add vegetable broth. Bring to a boil.
Add frozen tortellini and simmer nine minutes, stirring occasionally. Add spinach and use a spoon or spatula to submerge in the hot soup to assist in wilting. Simmer one minute more and serve.
Sponsored by New York Pasta Authority
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Amazing soup Is it posssible to freeze the extra?
The tortellini might get a bit mushy. Take it out maybe and freeze the soup and use fresh pasta. But if a little mushy doesn’t bother you, then leave it.
We don’t eat spinach in my house 🙁
Can I skip it?
What to put instead?
Sure, you can skip it or add any other leafy green.
What is the weight of the package of frozen tortellini. I haven’t seen the brand you’re using where I live (Orange County, California), so I just need the weight in order to substitute another brand. The soup looks great! Thanks.
The package used here is a 12 oz package.
Yummy! In one word, yummy!!