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.

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

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.

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

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.

Skinnytaste One & Done Cookbook

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

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

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 Skinnytaste Recipe

Tomato-Spinach Tortellini Soup


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

Description

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!

Keep in Touch

Never miss a recipe! Subscribe to receive new post updates via email:

53 Responses to “Skinnytaste Tomato-Spinach Tortellini Soup + Giveaway”

  1. Christine posted November 8, 2018 at 8:40 am

    Great recipe!

  2. Jamie posted November 8, 2018 at 9:02 am

    I am so making this soup! 😋

  3. Vaishali posted November 8, 2018 at 9:26 am

    I use my pressure cooker a lot 

  4. Tana posted November 8, 2018 at 10:33 am

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

    • Aggies Kitchen posted November 9, 2018 at 6:50 am

      I love my electric griddle for pancakes! I used to have an electric skillet and used it all the time, I forgot!

  5. Sarah jane Jennings posted November 8, 2018 at 2:00 pm

    My pressure cooker! This soup looks fantastic!

    • Aggies Kitchen posted November 9, 2018 at 6:49 am

      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. Jen posted November 8, 2018 at 2:06 pm

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

    • Aggies Kitchen posted November 9, 2018 at 6:48 am

      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. Amanda Bournr posted November 8, 2018 at 7:52 pm

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

    • Aggies Kitchen posted November 9, 2018 at 6:47 am

      Hi Amanda!! Sheet pans are the best.

  8. Jennifer posted November 8, 2018 at 8:54 pm

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

    • Aggies Kitchen posted November 9, 2018 at 6:47 am

      There is a lot you can do with it!

  9. Lauren Robertson posted November 8, 2018 at 10:50 pm

    I am dying to try out an air fryer! 

    • Aggies Kitchen posted November 9, 2018 at 6:45 am

      I am too!!

  10. Annette posted November 8, 2018 at 11:56 pm

    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.

    • Aggies Kitchen posted November 9, 2018 at 6:43 am

      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. Sara posted November 9, 2018 at 1:16 am

    That soup looks amazing and I love skinny taste recipes. 

    • Aggies Kitchen posted November 9, 2018 at 6:41 am

      It’s delicious, I hope you try it!

  12. Christopher posted November 9, 2018 at 7:02 am

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

  13. Jeffrey posted November 9, 2018 at 8:04 am

    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. Jeffrey posted November 9, 2018 at 8:05 am

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

  15. Carol G posted November 9, 2018 at 8:09 am

    I use my slow cooker a lot!!!!

  16. Kim posted November 9, 2018 at 8:25 am

    I would definitely say our air fryer!!

  17. mami2jcn posted November 9, 2018 at 8:30 am

    I use sheet pans daily.

  18. Kathryn posted November 9, 2018 at 8:51 am

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

  19. Elena posted November 9, 2018 at 10:02 am

    I use slow cooker a lot

  20. Catherine L. posted November 9, 2018 at 10:13 am

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

  21. Barbara posted November 9, 2018 at 11:52 am

    This soup looks yummy!

  22. shannon posted November 9, 2018 at 12:52 pm

    I bet my toddler would love this!

  23. Elizabeth Tarlow posted November 9, 2018 at 3:02 pm

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

  24. Rust posted November 9, 2018 at 3:03 pm

    I use my cast iron skillet the most.

  25. Katie posted November 9, 2018 at 3:22 pm

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

  26. Juli posted November 9, 2018 at 4:41 pm

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

  27. Glenda posted November 9, 2018 at 7:05 pm

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

  28. Sherwood posted November 9, 2018 at 7:12 pm

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

  29. Hope Hill posted November 9, 2018 at 8:37 pm

    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. Meghan Buchman posted November 9, 2018 at 9:00 pm

    I use my slow cooker/pressure cooker about evenly.

  31. Annamarie V posted November 10, 2018 at 12:32 am

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

    • Aggies Kitchen posted November 10, 2018 at 7:36 am

      Yes, love cutting boards!!

  32. carol clark posted November 10, 2018 at 12:44 am

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

    • Aggies Kitchen posted November 10, 2018 at 7:35 am

      I call it a cookie sheet too! LOL

  33. Jennifer posted November 10, 2018 at 1:53 am

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

  34. Denise M posted November 10, 2018 at 9:03 pm

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

  35. Cindy A. posted November 10, 2018 at 10:04 pm

    I definitely use my slow cooker the most.

  36. Starla posted November 10, 2018 at 10:58 pm

    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. jberry posted November 11, 2018 at 1:43 pm

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

  38. Karen D posted November 11, 2018 at 2:15 pm

    I use my knives the most in the kitchen.

  39. Carla C posted November 11, 2018 at 5:54 pm

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

  40. Susan Christy posted November 11, 2018 at 10:06 pm

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

  41. Kim Porter posted November 12, 2018 at 6:58 pm

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

  42. Christy Spurlock posted November 12, 2018 at 9:26 pm

    I use my Breville electric tea pot.

  43. Maria posted November 14, 2018 at 7:02 am

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

Leave a Comment