If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.

Active time: 10 minutes | Total time: 15 minutes

One-Pot Tortellini Soup

Ingredients

• 2 tsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1 32-oz. carton low-sodium vegetable or chicken broth
• 1 14.5-oz. can low-sodium diced tomatoes in juice
• 1 9-oz. package refrigerated whole-wheat cheese tortellini
• 3 cups baby spinach

Directions

Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Sauté for about 4 minutes, or until the onion is tender.

Stir in the broth and tomatoes and bring the mixture to a boil. Add the tortellini, reduce the heat, and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked through.

Stir in the spinach and cook for about 30 seconds, or until wilted. Remove from the heat and serve immediately.

Serves: 4 | Serving Size: 1 3/4 cups 

Nutrition (per serving): Calories: 271; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 38mg; Sodium: 835mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 7g; Protein: 12g

Nutrition Bonus: Potassium: 489mg; Iron: 20%; Vitamin A: 142%; Vitamin C: 14%; Calcium: 16%

Originally published: March 19, 2016; Updated June 2026

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