Monday, February 3, 2020

Vegetarian Totellini and Spinach Soup

I feel like I have become the queen of sharing updated versions of recipes I've shared before, but I guess one of the great things about having had a blog for so freaking long (10 years in November of this year!) is the vast potential to scroll through archives and remember recipes you'd forgotten about. I'm honestly not sure how I forgot about this one; it was a favorite for years. I originally adapted it from a recipe I got from Robbie's parents in order to make it vegetarian, and ate it constantly. My kids are admittedly not huge soup fans, which is probably the reason this got pushed to the back burner (get it? get it?), but I recently made it again with a few changes and I will never let its goodness slip away again. It's pretty easy to make and doesn't require a lot of ingredients, which is key for this lazy chef.

Vegetarian Tortellini and Spinach Soup
Serves 6-8  

2 boxes (32 oz each) organic vegetable broth
1 package fresh Cheese Tortellini
2 cups marinara sauce (I prefer refrigerated to jar)
3 garlic cloves, minced
4-5 cups organic baby spinach
crush red pepper flakes to taste
salt to taste
fresh shredded parmesan cheese (for topping)

Heat vegetable broth in a large pot and until boiling. While broth is heating, mince garlic.  Once broth is boiling, add tortellini to boiling broth and cook for five minutes or until tender, stirring occasionally. (Be careful not to overcook. Nobody like mushy tortellini.) Reduce heat to a simmer and stir in marinara sauce, garlic, and red pepper flakes. Cook for five more minutes. Stir in baby spinach and immediately remove from heat. Top with a pinch of parmesan and serve.

I love it with a warm baguette. So good!



  1. Sounds great as vegetarian too! We had forgotten about this recipe until Rob suggested when we visited at Thanksgiving! Love the tortillini!


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