Tortellini, Tomato, Spinach Soup with Rosemary

Based on a recipe from Cottage Living magazine, October 2017.
Total Time45 mins
Course: 30 - 45 Minutes to Table, Pasta, Soups, Vegetarian
Servings: 4 servings
Author: Catherine Christiano


  • 2 tablespoons olive oil
  • 1 cup yellow onion 1/4" dice, approximately 1 medium
  • 2 teaspoons garlic minced, approximately 3 average cloves
  • 14 1/2 ounces canned unsalted diced tomatoes
  • 6 cups low-sodium chicken broth or vegetable broth for vegetarian version, preheat in microwave to save time
  • 2 teaspoons chopped fresh rosemary or 1/2 tsp crushed dried rosemary
  • 12 ounces frozen cheese tortellini
  • 3 cups chopped fresh spinach leaves approximately 4 ounces fresh, tough stems removed
  • salt and pepper to taste


  • 6 tablespoons Pesto - Basil, Pine Nut
  • Parmesan cheese grated


  • Preheat broth in microwave.
  • Heat olive oil in a 6-quart stock pot over medium heat. Add onion and garlic, and saute 5 minutes until softened. 
  • Add tomatoes and liquid, chicken broth, and rosemary. Bring to a boil then reduce heat, and simmer, covered, 5 minutes. 
  • Add tortellini, return to a low boil, and cook until pasta is al dente, approximately 6 minutes.
  • Remove from heat. Stir in chopped spinach. Let stand approximately 2 minutes, until spinach is wilted. Season to taste with salt and pepper. Serve with a spoonful of pesto or pass Parmesan cheese.


A double batch takes 55 minutes.