Tortellini Soup-The Little Shop of Olive Oils

Tortellini Soup


  • 1 package (about 9 ounces) fresh or frozen tortellini
  • 1 tablespoon Premium Extra Virgin Olive Oil 
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes (with their juices)
  • 4 cups vegetable or chicken broth
  • 2 cups fresh spinach or kale, chopped
  • 1/2 cup grated Parmesan cheese (optional for garnish)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional for a bit of heat)
  • Fresh parsley or basil, chopped (for garnish)


  • In a large pot, heat the EVOO over medium heat.
  • Add the chopped onion and sauté until translucent and tender, about 4-5 minutes.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Stir in the diced tomatoes with their juices.
  • Add the vegetable or chicken broth to the pot and stir to combine.
  • Season with dried basil, dried oregano, salt, freshly ground black pepper, and red pepper flakes (if using). Stir well.
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
  • Increase the heat to medium and add the tortellini to the pot.
  • Cook according to the package instructions until the tortellini are al dente, usually around 4-5 minutes for fresh tortellini or 8-10 minutes for frozen.
  • Stir in the chopped spinach or kale. Allow it to wilt and cook in the soup for about 2-3 minutes.
  • Ladle the soup into bowls.
  • Garnish with grated Parmesan cheese, fresh parsley or basil.
  • Drizzle with a bit more EVOO for added flavor if desired.


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