One-Pot Tortellini Soup

one pot tortellini soup 1_small

A sweet friend of mine brought this soup to me after I had my third baby. I remember thinking (in my sleep-deprived fog): MUST. GET. RECIPE. It was so flavorful and hit the spot on a cool Fall day. I think I received something like six weeks worth of meals from friends, but this is the one I remember most.

I finally got the recipe last week and made it for supper. It makes a huge batch, but freezes well and tastes even better after being in the fridge for a day or two. (That’s not to say it isn’t delicious right out of the pot!) But the best part is that it’s sooooo easy to make — everything is done right in one large stock pot.

Now that makes me really happy!

p.s. You can add chicken to this too to up the protein. I will admit that my kids picked out the spinach because I used a head of spinach and didn’t chop it small enough. But even if they pick it out, some of its nutrients cooked into the soup so I’m good with that.

One-Pot Tortellini Soup

One-Pot Tortellini Soup


1 Tablespoon olive oil

1 pint sliced mushrooms

1 onion, chopped

3 cloves garlic, minced

2 (16-ounce) cans diced tomatoes (do not drain)

4 (32-ounce) cartons chicken stock

1 bag pre-washed spinach leaves

1 teaspoon dried basil

1 teaspoon dried oregano

2 (20-ounce) packages frozen tortellini


In a very large stock pot, heat olive oil over medium heat. Add mushrooms, onion and garlic and sauté until softened. Add all remaining ingredients and bring to a low boil. Reduce heat and simmer for one hour. Serve with shaved parmesan cheese if desired.

(This will fill a large stock pot to the brim, so halve the recipe if you don't want extras for the fridge/freezer.)

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