If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.
Active time: 10 minutes | Total time: 15 minutes
One-Pot Tortellini Soup
Ingredients
- 2 tsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1 32-oz. carton low-sodium vegetable or chicken broth
- 1 14.5-oz. can low-sodium diced tomatoes in juice
- 1 9-oz. package refrigerated whole-wheat cheese tortellini
- 3 cups baby spinach
Directions
Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Sauté for about 4 minutes, or until the onion is tender.
Stir in the broth and tomatoes and bring the mixture to a boil. Add the tortellini, reduce the heat, and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked through.
Stir in the spinach and cook for about 30 seconds, or until wilted. Remove from the heat and serve immediately.
Serves: 4 | Serving Size: 1 3/4 cups
Nutrition (per serving): Calories: 271; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 38mg; Sodium: 835mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 7g; Protein: 12g
Nutrition Bonus: Potassium: 489mg; Iron: 20%; Vitamin A: 142%; Vitamin C: 14%; Calcium: 16%
Originally published: March 19, 2016; Updated June 2026
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