soup and stew season: Garlicky Tortellini Soup with Tomato and Spinach

Saturday January 2, 2016

This is one of my favorite-on-the-spot pasta and vegetable soup dinners, the creation of food writer Peggy Fallon for Not Your Mother’s. It is simplicity itself and has you eating dinner in 20 minutes. No lie. It uses a package of those wonderful fresh cheese tortellini that grace the refrigerated section of the supermarket and a few pantry items. This main course soup needs you to only toss a salad and cut some fresh crusty bread.


2 tablespoons olive oil

6 cloves garlic, finely chopped

5 cups chicken broth, or a combination of canned chicken broth and water

1/8 teaspoon crushed hot red pepper flakes

1 package (about 9-ounces) fresh or frozen cheese tortellini

1 can (14 1/2-ounces) diced tomatoes with their liquid

12-ounces fresh baby spinach leaves (about 6 large handfuls)

Sea salt, to taste

Freshly shaved or grated Parmesan cheese, for serving


Warm the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until just fragrant, 30 seconds to 1 minute; do not brown or it will get bitter. Add the broth and pepper flakes. Increase heat to high and bring to a boil. Add tortellini and cook about half as long as the package directs. Add the canned tomatoes and their liquid. Reduce the heat to medium-low and cook until tortellini is tender. Stir in the spinach and cook just until wilted, about 1 minute. Season to taste and pass cheese at the table. Serves 4

Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger. (c) 2008, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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