Weeknight Tortellini Vegetable Soup with Spinach and Parmesan

Why You’ll Love This Recipe

• Weeknight-fast: everything goes into one pot and it’s ready in about 30 minutes.
• Shortcut-smart: jarred marinara adds instant flavor without extra chopping or long simmering.
• Family-friendly: cheesy tortellini makes the soup hearty and comforting.
• Flexible: swap the veggies, use different tortellini, or make it vegetarian with one easy change.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 2 cups baby spinach
• Dairy: 20 oz refrigerated cheese tortellini, Parmesan cheese
• Pantry: olive oil, low-sodium broth (chicken or vegetable), marinara sauce, Italian seasoning, kosher salt, black pepper
• Frozen: mixed vegetables (about 3 cups)

Full Ingredients

Soup Base

• 1 tablespoon olive oil
• 1 small yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth or vegetable broth
• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Add-Ins

• 3 cups frozen mixed vegetables (such as peas, carrots, corn, and green beans)
• 1 (20-ounce) package refrigerated cheese tortellini

To Finish

• 2 cups baby spinach, lightly packed
• 1/2 cup finely grated Parmesan cheese, plus more for serving

Step-by-Step Instructions

Step 1: Sauté the onion and garlic

Set a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil. Once the oil shimmers, add the diced onion and cook, stirring occasionally, until softened, about 4 minutes.

Add the minced garlic and stir constantly for 30 seconds, just until fragrant (don’t let it brown).

Step 2: Build the broth with marinara

Pour in the 4 cups broth and 2 cups marinara. Stir well to combine. Add 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Increase heat to medium-high and bring the soup to a gentle boil.

Step 3: Simmer the vegetables

Stir in the 3 cups frozen mixed vegetables. Reduce heat to maintain a steady simmer (small bubbles, not a rolling boil).

Simmer for 5 minutes, stirring once or twice, until the vegetables are hot and the broth tastes well blended.

Step 4: Cook the tortellini until tender

Add the refrigerated tortellini and stir to prevent sticking. Keep the soup at a gentle simmer and cook until the tortellini are tender, 4 to 6 minutes (or according to your package directions).

Try not to overcook; tortellini can get too soft if it boils hard or sits too long in very hot broth.

Step 5: Wilt the spinach

Turn off the heat. Stir in the 2 cups baby spinach and let it wilt in the residual heat, about 1 minute. If you prefer softer spinach, cover the pot for 1 minute after stirring it in.

Step 6: Finish with Parmesan and adjust seasoning

Stir in 1/2 cup finely grated Parmesan until it melts into the soup.

Taste and adjust with additional salt and black pepper as needed. Ladle into bowls and top with extra Parmesan.

Pro Tips

• Keep it at a gentle simmer: A hard boil can cause tortellini to burst and can overcook the pasta.
• Use finely grated Parmesan: It melts more smoothly and creates a lightly creamy finish.
• Watch the salt: Marinara and Parmesan both add saltiness. Start with the listed amount and adjust at the end.
• Want a thinner soup? Add an extra 1/2 to 1 cup broth after the tortellini cooks (tortellini can absorb liquid as it sits).
• Make it extra hearty: Add 1 (15-ounce) can cannellini beans, drained and rinsed, with the frozen vegetables.

Variations

• Tomato swap (no marinara): Replace the marinara with 1 (28-ounce) can crushed tomatoes and add 1 tablespoon tomato paste plus 1 teaspoon sugar (optional) for balance.
• Protein boost: Add 2 cups shredded rotisserie chicken during the last 2 minutes of simmering (before spinach), just to warm through.
• Different greens: Swap spinach for 3 cups chopped kale; add it 5 minutes before the tortellini so it has time to soften.

Storage & Make-Ahead

Cool leftovers to room temperature (about 30 minutes), then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 6 to 10 minutes; add a splash of broth if the soup has thickened.

Best make-ahead tip: Tortellini continues to absorb broth, so for the best texture, store tortellini separately if you can: cook tortellini, rinse briefly, and refrigerate in a container. Reheat soup, then add tortellini for the last 1 to 2 minutes to warm.

Freezing isn’t ideal because tortellini and spinach can become soft, but you can freeze the broth-and-veg base (without tortellini and spinach) for up to 2 months, then add fresh tortellini and spinach when reheating.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 360; Protein: 15 g; Carbohydrates: 44 g; Fat: 14 g; Fiber: 5 g; Sodium: 980 mg.