tortellini tomato & spinach soup

We interrupt our regularly scheduled pumpkin obsession to bring you something to help you warm up, take the chill off, and get cozy.  Soup.  The ultimate comfort food.  We’ve had some really lovely below normal days where the mercury hasn’t reached 70° and I put on socks and real shoes and a vest.  Ok, so maybe it’s not cool enough for a jacket with sleeves, but I’ll take any weather allowing me to wear more than one layer of anything.

This recipe is a delicious way to celebrate fall in the desert (or anywhere, for that matter).  It’s also a great recipe if you want soup, but don’t necessarily want to spend all day cooking, and waiting, and simmering, and skimming.  It goes together really fast and is flavorful enough to serve immediately.  None of that waiting a couple of days for the flavors to mingle…although, they will, and it’ll be even more delicious.  Enjoy!


  •  1 Tbsp olive oil
  • 1/2 c onion, minced
  •  1 clove garlic, minced
  •  4 to 6 cups broth, chicken or vegetable
  •  1 (14 oz) can whole tomatoes, crushed through your fingers or coarsely chopped
  •  1 (9 oz) package fresh tortellini or 4 servings dried tortellini
  • Coarse grain salt and cracked black pepper, to taste
  • 10 oz fresh or frozen spinach, defrosted and chopped
  •  Freshly shredded Parmigiano Reggiano


In a 3 quart soup pot, heat olive oil over medium heat.  Saute the onion and garlic, stirring often until the onions are translucent, about 5 minutes.
Add broth and tomatoes, turn heat up to high, and bring to a boil.  Add tortellini and cook according to package directions.  When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.  Serve immediately, garnishing each bowl with freshly shredded Parmigiano Reggiano.

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