Hearty & Healthy: Easy Tomato Spinach Tortellini Soup (Instant Pot or Stovetop)

This Tomato-Spinach Tortellini Soup is a wonderfully versatile dish, offering the perfect balance of hearty satisfaction and light freshness. It’s an ideal choice for a cozy winter evening, a bustling weeknight, or a relaxing weekend meal. Its comforting flavors make it a welcome addition to any dinner table, regardless of the season.

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Finding a meal that genuinely pleases almost everyone in my family feels like a small victory. This incredible Tomato-Spinach Tortellini Soup, a standout recipe from the latest Skinnytaste One & Done Cookbook (affiliate link), has quickly become a household favorite. It’s remarkably simple to prepare, especially using an Instant Pot or any pressure cooker, making it an excellent option for busy schedules. My daughter, in particular, has repeatedly asked for it since our first taste – a true testament to its deliciousness! For those who don’t own a pressure cooker, rest assured that comprehensive stove-top cooking instructions are also provided in the recipe section below, ensuring everyone can enjoy this fantastic dish.

While I may reside in Florida where “soup weather” is often a fleeting concept, for me, soup is an all-season delight. Lately, my craving for warm, comforting soups has been stronger than ever. Perhaps it’s the sheer convenience; a batch of this hearty tortellini soup makes for effortless lunches and dinners throughout the week, significantly simplifying meal planning and preparation. It’s the kind of dish that nourishes both body and soul, providing warmth and flavor with minimal fuss.

Discovering the Skinnytaste One & Done Cookbook: Revolutionizing Meal Prep

The release of Gina Homolka’s latest Skinnytaste One & Done Cookbook couldn’t have come at a better time for me. After a prolonged hiatus, I’ve been eager to get reacquainted with my Instant Pot (affiliate link). This cookbook offers a fantastic array of recipes specifically designed for the Instant Pot, providing the perfect incentive to dust off my beloved kitchen gadget. I’m particularly excited to try the Unstuffed Cabbage Bowls and the comforting Turkey Cheeseburger Soup, which promise both flavor and efficiency.

What truly sets the Skinnytaste One & Done Cookbook apart is its ingenious “one-vessel cooking” theme. This isn’t just about pressure cooking; it’s about simplifying your kitchen routine by utilizing a single pot, pan, or appliance for an entire meal. Whether it’s a slow cooker, air fryer, sheet pan, skillet, or Dutch oven, the cookbook empowers you to create delicious, wholesome dishes with minimal cleanup. This concept is pure genius, and I absolutely adore it. It transforms daunting meal preparation into an enjoyable and manageable task, making healthy eating more accessible for everyone.

Beyond the Instant Pot recipes, there are several other dishes from the One & Done collection that I know my family will wholeheartedly embrace. The prospect of enjoying Giant Turkey Meatball Parmesan, a hearty Shepherd’s Pie Stew, or a flavorful Weeknight Chicken Souvlaki has already sparked excitement. My friend Brittany, who also owns the cookbook, recently raved about Mom’s Skillet Chicken Pot Pie – a recipe that has instantly climbed to the top of my must-try list! The sheer variety and user-friendly approach of this cookbook truly make it a valuable addition to any kitchen.

Because I love sharing culinary inspiration and fantastic resources with my readers, I’m thrilled to announce a special giveaway! I’m offering a copy of the new Skinnytaste One & Done cookbook along with a $50 Amazon gift card (details below). This gift card can be put towards purchasing a new cooking vessel, perhaps one of the versatile options highlighted in the cookbook. I recently treated myself to some new sheet pans, and the joy they brought to my cooking process was surprising. Sometimes, a fresh kitchen item is all the motivation we need to dive back into cooking with renewed enthusiasm!

My Go-To Kitchen Essentials for Effortless Cooking

Having the right tools can truly transform your cooking experience, making it more efficient and enjoyable. These are some of my all-time favorite kitchen tools, which I find indispensable for preparing delicious meals, especially those inspired by the “one-vessel” philosophy:

You can find all these essential kitchen tools on Amazon (affiliate links below; if purchased through these links, I earn a small commission at no extra cost to you).

Slow Cooker: My Crock-Pot with stove-top browning has been an absolute game-changer. The ability to sear ingredients directly in the slow cooker insert before slow cooking saves an extra pan and infuses dishes with deeper flavor. It’s perfect for tender stews, pulled meats, and set-it-and-forget-it meals.
Sheet Pans: Investing in good quality, sturdy sheet pans opened up a world of sheet pan dinners for me. They’re not just for baking cookies; they’re fantastic for roasting vegetables, cooking proteins, and even entire meals on a single surface, making cleanup a breeze.
Instant Pot: This multi-functional appliance is a true workhorse in my kitchen. Beyond pressure cooking, it excels at sautéing, slow cooking, steaming, and even making yogurt. It drastically cuts down cooking time for many dishes, like our featured tortellini soup, making it ideal for busy weeknights.
Toaster Oven: For smaller baking or toasting tasks, my toaster oven is a perfect energy-efficient alternative to heating up the full-sized oven. It’s great for reheating leftovers, crisping up small batches of roasted veggies, or making quick breakfast items.
Blender: I am a huge Blendtec fan. I’ve had a refurbished one for six years, and it’s still going strong. A powerful blender is essential for making smooth soups (like this tortellini soup!), sauces, smoothies, and so much more, creating perfectly silky textures every time.
Nonstick Skillets: A reliable set of nonstick skillets is crucial for everyday cooking. They make cooking eggs, stir-fries, and delicate fish a dream, ensuring food doesn’t stick and cleanup is simple.
Dutch Oven: This is an investment, but it’s undoubtedly my favorite pot. Its superior heat retention and distribution make it perfect for slow cooking, braising, making stews, and baking bread. It goes seamlessly from stovetop to oven, proving its versatility.
Covered Braiser: Another investment, but one I cherish deeply. A braiser is fantastic for shallow braising, searing meats, and roasting. Its wide surface area promotes excellent browning, while the lid keeps moisture in, resulting in incredibly tender and flavorful dishes.

Exciting Giveaway: Win a Skinnytaste Cookbook & Amazon Gift Card!

A special thank you to Skinnytaste for generously providing a cookbook for this exciting giveaway. The accompanying Amazon gift card is proudly sponsored by Aggie’s Kitchen. We wish you the best of luck and sincerely appreciate your participation! Enter below for your chance to win.

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Past Skinnytaste Cookbook Recipes I’ve Loved and Reviewed:

My journey with Skinnytaste recipes goes back years, and I’ve consistently found them to be delicious, approachable, and truly “skinny” without sacrificing flavor. Here are a couple of my favorites that I’ve shared previously:

Spaghetti Squash with Turkey Bolognese from The Skinnytaste Cookbook (affiliate link) – A fantastic, lighter take on a classic comfort food.
Zoodles with Shrimp and Feta from Skinnytaste Fast and Slow (affiliate link) – A fresh, flavorful, and incredibly quick meal perfect for any day of the week.

Unveiling the Simple Ingredients for This Delightful Tomato Spinach Tortellini Soup

One of the beauties of this Tomato Spinach Tortellini Soup lies in its relatively simple yet flavorful ingredient list. Each component plays a crucial role in building the soup’s rich taste and comforting texture. Here’s what you’ll need to gather to create this family-favorite meal:

Butter: Forms the flavorful base for sautéing the aromatics.
Chopped Celery, Carrots, and Onion (Mirepoix): This classic aromatic trio provides a depth of flavor and sweetness that is essential for many savory dishes, especially soups.
Reduced-Sodium Vegetable Broth: The liquid foundation of our soup, ensuring a healthy and savory profile. Using reduced-sodium broth allows you to control the seasoning more effectively.
2% Milk: Adds a touch of creamy richness without making the soup overly heavy, contributing to that “hearty yet light” balance.
Crushed Tomatoes: The star of the show, providing a robust, tangy, and sweet tomato base. Look for high-quality crushed tomatoes for the best flavor.
Fresh Basil: Offers a fragrant, sweet, and peppery note that brightens the entire soup. Fresh herbs make a significant difference!
Bay Leaves: Infuse the soup with a subtle, aromatic depth that mellows and enhances the other flavors as it simmers.
Three-Cheese Fresh Tortellini: The ultimate comfort factor! Fresh tortellini cooks quickly and adds a wonderful texture and cheesy goodness to every spoonful.
Pecorino Romano Cheese: A salty, sharp, and tangy hard cheese that adds a fantastic umami kick, both stirred into the soup and as a garnish.
Kosher Salt and Ground Pepper: Essential for seasoning, allowing you to adjust the flavors to your personal preference.
Baby Spinach: A nutritional powerhouse that wilts beautifully into the hot soup, adding vibrant color, a slight earthy flavor, and a wealth of vitamins. It’s added at the very last minute to retain its texture and nutrients.

Crafting the Perfect Tomato Spinach Tortellini Soup in Your Instant Pot

The Instant Pot truly makes this recipe a breeze, bringing together all the flavors in record time. Follow these steps for a quick and satisfying meal:

Begin by pressing the “Sauté” button on your electric pressure cooker. Once the pot is hot and the butter has melted, add the finely chopped celery, carrot, and onion. Cook, stirring occasionally, until these vegetables are tender and fragrant, typically 5 to 6 minutes. This step is crucial for building a foundational layer of flavor.
Next, pour in the vegetable broth, 2% milk, crushed tomatoes, fresh basil, and bay leaves. Give everything a good stir to combine. Secure the lid on your Instant Pot, ensure the vent is sealed, and cook on high pressure for 20 minutes. This high-pressure cooking time allows the vegetables to become incredibly tender and for all the flavors to meld beautifully.
Once the cooking cycle is complete, you can either perform a quick release (carefully opening the vent to release steam) or allow a natural release until the pressure subsides. Once the pressure has fully released, carefully open the lid. Discard the bay leaves. For a silky-smooth texture, use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Press the “Sauté” button again to bring the pureed soup back to a gentle boil. Stir in the three-cheese tortellini, 1/3 cup of freshly grated Pecorino Romano cheese, and season with kosher salt and freshly ground pepper to taste. Cook the tortellini according to the package directions, which usually takes only a few minutes for fresh pasta. In the final minute of cooking, stir in the baby spinach, allowing it to wilt gently into the hot soup. To serve, ladle the delicious soup into 8 bowls and, if desired, top with an extra sprinkle of Pecorino Romano cheese and a fresh basil leaf for garnish.

Stovetop Method: Enjoying This Soup Without a Pressure Cooker

No Instant Pot? No problem! This Tomato Spinach Tortellini Soup can be just as delicious when prepared on the stovetop. It simply requires a bit more time for simmering, but the results are equally rewarding:

In a large pot or Dutch oven, begin by sautéing the celery, carrot, and onion in butter over medium-high heat, just as you would in step 1 of the Instant Pot method. Cook until tender, about 5-6 minutes. Add the broth, milk, tomatoes, basil, bay leaves, and an additional 1/4 cup of water. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer. You will need to approximately double the cooking time compared to the pressure cooker method to allow the vegetables to become fully tender and the flavors to deepen. This could take anywhere from 30-40 minutes. After simmering, remove the bay leaves and puree the soup to your desired consistency using an immersion blender or by carefully transferring batches to a regular blender.
Bring the pureed soup back to a boil over medium heat. Stir in the tortellini, 1/3 cup of Pecorino Romano, salt, and pepper. Cook the tortellini according to its package directions. In the last minute of cooking, stir in the baby spinach until just wilted. Serve hot with additional Pecorino, if desired.

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Tomato-Spinach Tortellini Soup

Author: Gina Homolka, Skinnytaste One & Done
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: Italian

This Tomato-Spinach Tortellini Soup is hearty, yet light. It’s the perfect soup to dig into on a cool winter night or weekend.

Ingredients

1 1/2 tablespoons unsalted butter
1 cup finely chopped celery
1 cup finely chopped carrot
1 cup finely chopped onion
4 cups reduced-sodium vegetable broth
1 1/2 cups 2% milk
1 (28 ounce) can crushed tomatoes
1/4 cup chopped fresh basil
2 bay leaves
1 (9 ounce) package three-cheese fresh tortellini
1/3 cup freshly grated Pecorino Romano cheese
1/2 teaspoon kosher salt
freshly ground pepper
4 cups (about 2 1/2 ounces) baby spinach

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Instructions

Press the saute button on an electric pressure cooker. Add the butter when it has melted, add the celery, carrot and onion. Cook, stirring until tender, 5 to 6 minutes. Add the broth, milk, tomatoes, basil and bay leaves.
Seal and cook on high pressure for 20 minutes, until the vegetables are tender. Quick or natural release, then open when the pressure subsides. Discard the bay leaves and puree the soup right in the pot with an immersion blender until smooth (or in a regular blender, in batches).
Press the saute button and bring the soup back to a boil. Stir in the tortellini, 1/3 cup of the pecorino, the salt and pepper to taste. Cook according to the pasta package directions, adding the spinach at the last minute. To serve, ladle into 8 bowls and top with pecorino, if desired.

Notes

To make this in a large pot or Dutch oven, saute over medium-high heat in step 1. Add 1/4 cup water with the broth. Bring to a boil, then cook, covered, on low heat and double the cook time. Add the tortellini at the end, cooking according to package directions.

Nutrition

This nourishing Tomato Spinach Tortellini Soup offers a balanced profile of carbohydrates, protein, and healthy fats, making it a fulfilling meal. The inclusion of fresh vegetables like spinach and carrots provides essential vitamins and fiber, contributing to its overall health benefits. Please note that nutritional values can vary slightly based on specific brands of ingredients used and portion sizes.

Serving Size: 1 1/2 cups
Calories: 222
Fat: 7g
Saturated Fat: 3.5g
Carbohydrates: 29g
Fiber: 3g
Protein: 11g