Healthy Spinach Tortellini Soup – Light & Italian-Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 servings

Olive oil: For sautéing and a smooth finish.
Yellow onion: A sweet, savory base.
Carrots and celery: Classic soup aromatics for gentle sweetness and crunch.
Garlic: Fresh cloves for bold flavor.
Crushed tomatoes: Bring acidity and body to the broth.
Low-sodium vegetable or chicken broth: Keeps the salt in check so you can season to taste.
Dried Italian seasoning: A simple blend that ties everything together.
Red pepper flakes (optional): A touch of heat.
Refrigerated or frozen cheese tortellini: The star of the show; use whole-wheat if you can find it.
Fresh baby spinach: Wilts quickly for color, iron, and freshness.
Fresh basil or parsley (optional): For a bright finish.
Lemon juice: Adds lift and balance at the end.
Salt and black pepper: Season to taste.
Parmesan, grated (optional): For serving.

Sauté the aromatics: Warm 1–2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 5–6 minutes, stirring, until softened. Add 3–4 minced garlic cloves and cook 30 seconds, until fragrant.
Build the broth: Stir in 1 can (14–15 oz) crushed tomatoes, 6 cups low-sodium broth, 1–2 teaspoons Italian seasoning, and a pinch of red pepper flakes if using. Bring to a gentle boil, then reduce to a simmer for 10 minutes to let flavors meld.
Cook the tortellini: Add 12–16 ounces cheese tortellini. Simmer according to package directions, usually 3–5 minutes, until just tender and floating. Avoid overcooking.
Add the greens: Stir in 4–6 cups baby spinach. Let it wilt for 1–2 minutes. Turn off the heat.
Finish and season: Add 1–2 tablespoons lemon juice. Season with salt and black pepper to taste. Adjust heat or acidity as needed.
Serve: Ladle into bowls and top with chopped basil or parsley and a sprinkle of Parmesan, if you like. Drizzle a little extra olive oil for richness.