Spinach & Tortellini Soup

This is the soup Justin asks for when he’s feeling sick. It’s brothy and comforting and full of vitamins from the spinach, plus, it takes almost no time to make. Perfect.

The first time I made this was a year ago, and Justin was suffering from terrible vertigo and couldn’t even turn his head without feeling terribly sick! Poor guy. He hadn’t eaten much all day and when I brought him a bowl of this soup and he slooooowly took his first sip while trying to move his head as little as possible. It was… pathetic, yes. But also it was love at first sip for him. Any time I see tortellini on sale, this is the recipe I think of.

You know, you can enjoy it when you’re healthy too!


Spinach & Tortellini Soup


  • 1 (9 ounce) package fresh spinach leaves
  • 7 cups chicken broth
  • 1 (19 ounce) package cheese tortellini
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Freshly grated parmesan



Add broth to a large dutch oven on medium-high heat and add spinach a handful at a time, stirring until wilted. (It will dramatically reduce in size.) Bring to a boil.

Add tortellini and simmer until tender, about 7 minutes. Add the spices, more or less to taste, and top with freshly grated parmesan.