Aggie's Kitchen

Skinnytaste Tomato-Spinach Tortellini Soup + Giveaway

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

There are affiliate links in this post – see my disclosure policy.

bowl of tomato and spinach soup

It’s a good day when I make a soup that everyone in my family will eat (not counting my youngest – we aren’t there yet with him). This Tomato-Spinach Tortellini Soup from the new Skinnytaste One & Done Cookbook (affiliate link) comes together quickly and easily in the Instant Pot (or any pressure cooker) and has been requested several times by my daughter since we first had it. (If you don’t have a pressure cooker, there are stove-top cooking instructions included in the recipe below as well.)

I wish I could say we are in soup weather season here in Florida – we’re not. But, for me, soup is always in season. Lately I’ve been craving soup more than ever, mostly because it’s easy to heat up for lunch or dinner throughout the week making meals a little easier.

close up of bowl of tomato and spinach soup with tortellini

Skinnytaste One & Done Cookbook

This latest Skinnytaste cookbook released at the right time for me – I am trying to get reacquainted with my Instant Pot after not using it for a long time. So there are a few recipes in Gina’s cookbook specifically for the Instant Pot that I want to try like the Unstuffed Cabbage Bowls and Turkey Cheeseburger Soup.

TheSkinnytaste One & Done Cookbook (affiliate link) isn’t just for the Instant Pot. The book’s theme revolves around cooking in one vessel, whether it be a pressure cooker, slow cooker, air fryer, sheet pan, skillet or Dutch Oven. Genius, right? I love it.

photo collage of skinnytaste one & done cookbook plus 4 photos of recipes from inside book

A few recipes from One & Done that I know my family will love are Giant Turkey Meatball Parmesan, Shepherd’s Pie Stew and Weeknight Chicken Souvlaki. My friend Brittany who also has the cookbook recently tried Mom’s Skillet Chicken Pot Pie and loved it – that is on my list too!

Because I love sharing new cookbooks with you, I’m giving away a copy of the new Skinnytaste One & Done cookbook along with a $50 gift Amazon gift card (see below) to put towards purchasing a new cooking vessel like the ones in the cookbook. I recently purchased new sheet pans and it made me happy. Sometimes new kitchen items are just what we need to get cooking.

Some of my favorite cooking tools are:

You can find all these kitchen tools on Amazon (affiliate links below, if purchased through these links I make small earnings that do not cost you more).

Slow Cooker (this one from Crock-Pot with stove-top browning has been a game changer for me)

Sheet Pans

Instant Pot

Toaster Oven

Blender (I’m a big Blendtec fan, I’ve had a refurbished one for 6 years strong)

Nonstick Skillets

Dutch Oven (it’s an investment but so worth it – it’s my favorite pot)

Covered Braiser (another investment, but I love it so much)

Giveaway:

Thank you to Skinnytaste for providing a cookbook for the giveaway. The Amazon gift card is sponsored by Aggie’s Kitchen. Good Luck and thank you for entering below.

a Rafflecopter giveaway

overhead shot of bowl of tomato and spinach soup and a glass of water

Skinnytaste cookbook recipes I’ve reviewed in the past:

Spaghetti Squash with Turkey Bolognese from The Skinnytaste Cookbook (affiliate link)

Zoodles with Shrimp and Feta from Skinnytaste Fast and Slow (affiliate link)

What’s in Tomato Spinach Tortellini Soup?

All you need to make this tortellini soup is:

  • butter
  • chopped celery, carrots and onion
  • reduced-sodium vegetable broth
  • 2% milk
  • crushed tomatoes
  • fresh basil
  • bay leaves
  • three-cheese fresh tortellini
  • Pecorino Romano cheese
  • kosher salt and ground pepper
  • baby spinach

How do you make Tomato Spinach Tortellini Soup in the Instant Pot?

  1. 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.
  2. 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).
  3. 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.

How do you make Tomato Spinach Tortellini Soup on the stove-top?

  1. 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.
  2. Add the tortellini at the end, cooking according to package directions.
Print

Tomato-Spinach Tortellini Soup

  • Author: Gina Homolka, Skinnytaste One & Done
  • Prep Time: 5 minutes
  • Cook Time: 40minutes
  • 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

Instructions

  1. 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.
  2. 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).
  3. 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

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

Keywords: soup, instant pot, tomato, spinach

Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!

There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

55 comments on “Skinnytaste Tomato-Spinach Tortellini Soup + Giveaway”

  1. Great recipe!

  2. I am so making this soup! 😋

  3. I use my pressure cooker a lot 

  4. I use my slow cooker, electric skillet and pots and pans to cook. I haven’t tried an instant pot.

  5. My pressure cooker! This soup looks fantastic!

    • What do you make in your pressure cooker the most? I’m trying to make more “meals” in there. I use it to cook meat, hard boil eggs, potatoes and make soup, but I’m ready to try something new.

  6. I actually use my toaster oven the most! I use it literally every single day

    • You reminded me about my toaster oven – it is a lifesaver!! I make pita pizzas in it all the time (among other things lol).

  7. I use my sheet pans the most. Love roasting vegetables or putting everything on one sheet pan for easy cleanup. 

  8. Sounds like I do need an instant pot in my life!

  9. I am dying to try out an air fryer! 

  10. The kitchen tool I use most is a knife. But since that’s boring (LOL) my second most used tool is a garlic press. I’ve tried the jarred stuff, but it’s just not as potent as fresh.

    • Annette – I’ve answered this question with knife before too! It really is my most used tool, I’m with you! Garlic presses are up there too!

  11. That soup looks amazing and I love skinny taste recipes. 

  12. a sheet pa is great for roasting veggies as they taste the best add flavor to soups

  13. I love to bake and make pizza dough so my stand mixer gets used quite often. Although, lately I’ve been making dough with my hands, which is extremely relaxing!

  14. I get your email updates sent to jefflammers at rocketmail dot com.

  15. I use my slow cooker a lot!!!!

  16. I would definitely say our air fryer!!

  17. I use sheet pans daily.

  18. I’m in FL and started making soup and chili too

  19. I use slow cooker a lot

  20. I use my crockpot the most. I love how everything cooks together and brings forth something delicious.

  21. This soup looks yummy!

  22. I bet my toddler would love this!

  23. I use my Garlic Press & Zesters/Graters quite often.

  24. I use my cast iron skillet the most.

  25. I have been using my Instantpot several times a week. Can’t wait to make this soup. 

  26. I use my slow cooker the most. Love that thing!

  27. This soup looks delicious! Thanks for the recipe and the giveaway. I use my slow cooker all the time.

  28. I think I use sheet pans the most, followed by cast iron skillets and a slow cooker.

  29. I would have to say that I use the sheet pan, skillet and Dutch oven pretty much equally . I do use a pressure cooker but I am still getting familiar with it. The recipe for the soup looks amazing. I love tortellini and be trying the recipe soon. Thanks so much for the giveaway! Love your recipes and blog.

  30. I use my slow cooker/pressure cooker about evenly.

  31. I love my cutting boards I have all sorts of sizes.

  32. the can opener ahha and the spatula and the cookie pan or sheet pan i still call it a cookie pan

  33. I use my pyrex glass measuring cup daily, especially for brewing tea

  34. I use my slow cooker the most – its the instant pot one but I never use the pressure cooker part of it

  35. I definitely use my slow cooker the most.

  36. Man that looks so delicious! Pinning to try later! lately I have been definitely using my instant pot the most. It’s seriously the most convenient thing!

  37. Now that it’s cold outside, I make an awful lot of meals in my dutch oven.

  38. I use my knives the most in the kitchen.

  39. I use sheet pans the most because I bake vegetables on them. I use blenders alot too – I make smoothies everyday.

  40. I love to bake so my Kitchenaid Mixer gets a workout!

  41. I use my sheet pans daily and my slow cooker at least twice a week! 

  42. I use my Breville electric tea pot.

  43. I use sheet pans a lot and my kitchen aid mixer (I couldn’t live without it.)

  44. I use my Breville electric tea pot.

  45. I made this tonight, very tasty and easy. Instead of boiling the pasta, I pureed the veggie part then put the instant pot back on for 5 minutes.