Warm up with a bowl of this delicious gluten-free tortellini soup. Tender cheese tortellini and fresh spinach simmer in a light tomato broth for a comforting, quick meal you can make in about 30 minutes.
I found a delicious store-bought gluten-free cheese tortellini that made this recipe fast and satisfying. If you don’t have a ready-made gluten-free tortellini, you can substitute homemade gluten-free egg noodles or ravioli made from your favorite recipe.
This soup starts with a flavorful base of broth, canned tomatoes and aromatics. The tortellini cooks in the broth until tender, and a handful of fresh baby spinach is stirred in at the end for color and nutrients. It’s an ideal one-pot meal for busy weeknights.
If you enjoy cozy soups, try other gluten-free options like potato soup thickened without flour, broccoli cheddar, or lemon chicken orzo to keep your recipe rotation fresh.
Simple Ingredients
- Gluten-free cheese tortellini: Use a good-quality fresh or frozen brand. If you don’t need the recipe to be gluten-free, regular tortellini works as well.
- Chicken or vegetable broth: Either works; choose a labeled gluten-free option if needed.
- Fresh baby spinach: Adds color and nutrition; kale can be used as a substitute.
- White wine (optional): A splash of dry white wine deglazes the pan. Use water or extra broth if you prefer not to use wine.
- Petite diced tomatoes: One can provides body and tomato flavor.
- Onion and garlic: These aromatics form the base of the soup—fresh is best.
- Italian seasoning and bay leaf: Together they round out the broth; substitute individual dried herbs if needed.
- Parmesan cheese: Optional garnish for serving.
Gluten-Free Tortellini Options
If you prefer to make your own, a gluten-free ravioli or egg pasta recipe can be adapted to form tortellini. Otherwise, look for fresh or frozen gluten-free tortellini at grocery stores or online from reputable brands.
Substitutions and Variations
- Swap tortellini flavors: Use sausage, spinach, or another cheese variety according to preference.
- Leave out the spinach: Omit it or switch to kale if desired.
- Add protein: Brown Italian sausage before sautéing the vegetables for a heartier soup.
- Extra vegetables: Sauté diced carrots or celery with the onion for more texture and flavor.
- Make it creamy: Stir in a splash of heavy cream for richness.
- Spicy: Add red pepper flakes for heat.
Instructions
- Sauté diced onion and minced garlic in olive oil over medium-high heat until softened; season with salt and pepper.
- Deglaze the pan with white wine or a little water, scraping up any browned bits from the bottom.
- Add broth, diced tomatoes, Italian seasoning and a bay leaf. Bring to a simmer, then reduce heat and simmer 10–15 minutes to develop flavor.
- Add the tortellini and return to a simmer. Cook according to package instructions until the tortellini are tender—fresh tortellini usually takes about 3 minutes, frozen about 10. Stir occasionally to prevent sticking.
- When tortellini are cooked, stir in the baby spinach and cook just until wilted.
- Remove the bay leaf, adjust seasoning, and serve immediately with shaved Parmesan if desired.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave. The tortellini hold up well for next-day reheating. Freezing is not recommended, as cooked tortellini can become soggy or fall apart after thawing.
Top Tip
Follow the tortellini package cook time and avoid overcooking. Gluten-free pasta can be more fragile than wheat pasta, so remove it from heat as soon as it’s tender to keep the pieces intact.
What to Serve with Tortellini Soup
This soup is satisfying on its own, but you can pair it with gluten-free dinner rolls, garlic bread, focaccia, or a crisp side salad. For extra protein, serve alongside baked chicken meatballs or your preferred protein.
FAQ
This recipe is quick to prepare on the stove and doesn’t benefit from slow cooking. Slow cooking can over-soften the pasta and change the texture.
No—pressure cooking risks overcooking the tortellini. On the stovetop the soup finishes faster without compromising texture.
More Soup Recipes You’ll Love
If you enjoy one-pot, comforting meals, try other easy soups like gluten-free chili, tomato soup, chicken noodle, or potato soup.
Enjoy this tomato tortellini soup—it’s simple, family-friendly, and comes together quickly. If you make it, share how it turned out in the comments!
Recipe
Gluten-Free Tortellini Soup with Spinach
Katie Olesen
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced (about 1 cup)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup white wine (or water)
- 4 cups chicken or vegetable broth
- 1 cup water
- 15 ounces petite diced tomatoes (1 can)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 12 ounces gluten-free cheese tortellini
- 5 ounces fresh baby spinach (about 3 cups)
- Parmesan cheese, shaved, for garnish (optional)
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and minced garlic, season with salt and pepper, and sauté until softened.
- Deglaze the pan with the white wine or water, scraping up any browned bits from the bottom.
- Add the broth, diced tomatoes, Italian seasoning, and bay leaf. Bring to a simmer, then lower the heat and simmer 10–15 minutes.
- Add the tortellini and return to a simmer. Cook according to package directions until tender, stirring occasionally to prevent sticking.
- Stir in the baby spinach and cook just until wilted. Remove the bay leaf, taste and adjust seasoning.
- Serve immediately, garnished with shaved Parmesan if desired.
Estimated Nutrition
Carbohydrates: 55 g
Protein: 18 g
Fat: 12 g
* Nutrition information is an estimate and should be used as a guide only.