Super Soup, Super Fast: Tortellini Soup

It has been a rainy Fall here in SNJ. And today, as the rain poured down and my sweet girls battled a cold, we had to have homemade soup.

This soup is so quick and easy. I usually keep the ingredients on hand to whip up whenever the skies pour and the coughing begins.


  • 1 medium yellow onion, chopped
  • 2 tablespoons olive oil
  • Premade Tortellini (I used a bag of frozen tricolor stuffed with cheese; but you can use dried or fresh, filled with whatever you like!)
  • 4 cups chicken broth
  • 2 cups fresh baby spinach (or frozen, if you use frozen, let it thaw for 20 minutes on the counter)

Make it:

  1. In a dutch oven or large soup pot, warm olive oil on medium heat. Add chopped onion, stir until softened about 5 minutes.
  2. Turn heat to low, put a lid on the pot. Let the onions cook further, about 10 minutes.
  3. Add broth. Bring to a boil
  4. Add tortellini and cook according to package instructions.
  5. Chop fresh baby spinach into chunky pieces. Add about  1/4-1/2 cup to the bottom of a soup bowl. Ladle the hot soup on top. Season with salt/pepper.