Photo of Italian Spinach and Tortellini Soup by WW

Italian Spinach and Tortellini Soup

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, chopped

Uncooked zucchini

2 medium, halved lengthwise and thinly sliced

Garlic clove(s)

3 clove(s), medium, minced

Italian seasoning

1½ tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Crushed red pepper flakes


Fat free reduced sodium vegetable broth

43½ fl oz

Canned diced tomatoes

14½ oz


½ cup(s)

Store-bought refrigerated cheese filled tortellini

9 oz

Fresh baby spinach

4 cup(s), loosely packed or chopped fresh spinach

Fresh basil

¼ cup(s), chopped

Grated Pecorino Romano cheese

3 tbsp(s)


  1. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
  2. Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
  3. Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
  4. Serving size: about 1¾ cups soup and ½ tablespoon cheese


Serve the soup with a slice of crusty French bread (Could result in a change to Points Values).