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Tortellini Soup

This soup is a cold weather favorite. It is loaded with veggies and pasta, it's warming, flavorful, and easy to make. It is delicious the next day too!


2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

1 fennel bulb, diced

½ cup celery, diced

½ teaspoon sea salt, plus more to taste

Freshly ground black pepper

2 teaspoons balsamic vinegar

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes (I like to use the ones with basil but either will work)

3½ cups vegetable broth

1/2 teaspoon of dried ground thyme

1 teaspoon dried Italian seasoning

¼ to ½ teaspoon red pepper flakes

9 to 12 ounces cheese tortellini

12 oz chopped spinach, (frozen)

½ cup chopped fresh parsley or basil (optional)


  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

  2. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

  3. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the spinach to the soup and simmer for 2 more minutes.

  4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

  5. Serve in bowls with and sprinkle with fresh parsley and/or basil.

I usually serve this soup with a crusty slice of bread.

This recipe is inspired by this Love and Lemons recipe.


"We cannot solve the problems we have created with the same thinking that created them."
Albert Einstein
“Our bodies are our gardens – our wills are our gardeners.”
– William Shakespeare

“If you really want to make a friend, go to someone’s house and eat with him… The people who give you their food give you their heart.”
– Cesar Chavez

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