Spinach Tortellini Soup

Weeknight dinners don’t have to be a juggling act.

As parents, we know the dinner rush all too well — hungry kids, limited time, and the pressure to put something nourishing on the table that everyone will actually eat. That’s where this Spinach Tortellini Soup comes in. It’s warm, comforting, and full of flavor — but here’s the secret: it comes together in under 30 minutes with simple ingredients you probably already have on hand.

Tender cheese tortellini makes it kid-approved, while fresh spinach adds a veggie boost you can feel good about. Plus, it’s the perfect recipe to sneak in some extra nutrition without hearing “What is this green stuff?” at the dinner table. Whether it’s a chilly evening, a busy weekday, or you just need something cozy in a hurry, this soup is going to become your new go-to family favorite.

Serves: 6

Ingredients

• 1 tablespoon unsalted butter

• ½ medium onion, medium diced

• 1 tablespoon garlic, minced

• 6 cups chicken broth

• 14.5 ounce can diced fire-roasted tomatoes

• ½ teaspoon Italian seasoning

• 9-ounce package cheese tortellini

• 14.5 ounce can cannellini beans, rinsed well and drained

• 6 cups baby spinach

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh basil

• Salt

• Pepper

• ½ lemon, juiced

• 1 cup parmesan cheese, shaved

• 1 loaf French bread

Instructions

1. In a large soup pot, melt the butter over medium=high heat. Add the onion and garlic and sauté, stirring constantly, until the onion is soft and tender, 3 to 4 minutes.

2. Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.

3. Reduce the heat to medium and add the spinach, parsley, basil, and salt and pepper to taste and stir until the spinach is just wilted, 1 to 2 minutes. Squeeze the lemon juice over the soup.

4. Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.

Note: Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. Let the soup thaw before reheating.