Photo of Italian spinach and tortellini soup by WW

Italian spinach and tortellini soup

Total Time
25 min
10 min
15 min
This brothy, vegetable-packed soup—ready in just 25 minutes—features store-bought tortellini that makes it heartier and tastier. The cheese tortellini keeps this dish meatless but you can use whatever variety you like. The spinach is added at the very end, and cooked just until wilted before being pulled off the heat. The result is softened spinach that hasn’t gotten too mushy—you want it to still have some texture. Baby spinach is a good choice here since the tender stems don’t need to be removed before being added the soup. Serve it with a slice of crusty French bread to sop up the flavorful broth.


Olive oil

2 tsp

Uncooked onion

1 medium, chopped

Uncooked zucchini

2 medium, halved lengthwise and thinly sliced


3 clove(s), minced

Italian seasoning

1½ tsp

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Red pepper flakes


Low sodium vegetable broth

43½ fl oz

Canned diced tomatoes

14½ oz, (1 can)


½ cup(s)

Store-bought refrigerated cheese filled tortellini

9 oz, (1 package) refrigerated

Baby spinach

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


¼ cup(s), chopped

Grated Pecorino Romano cheese

3 Tbsp


  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