Spinach Soup with Tortellini



This delicious Spinach Soup with Tortellini is a great way to warm up your day. This hearty, comforting and somewhat healthy soup is loaded with fresh baby spinach and cheese filled tortellini.

My love for spinach dates back many years. Spinach salads, creamed spinach and my Grandmothers Spinach Soup with Tortellini are among my favorites. This soup begins with a seasoned chicken broth, then finished with fontina cheese shaved on top. You just can’t beat the combination of flavors.

As with any soup that I make I prefer homemade stock, but if time doesn’t allow, canned stock will work just fine. As for the spinach, the fresher the better. Remember you can double the recipe and freeze the rest for another occasion.


  • 1 pound of fresh baby spinach
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 1 quart of chicken broth or stock
  • 1/2 tsp of fresh grated nutmeg
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 4oz. of fontina cheese, diced
  • 1 pound of cheese tortellini


  • Thoroughly was the spinach and remove tough stems.
  • In a large pot sauté the onions and garlic until tender.
  • Add the broth and bring to a boil.
  • Reduce heat to a simmer and carefully add the spinach
  • Season with nutmeg, salt and pepper.
  • Cook until the spinach is wilted.
  • Add the tortellini and cook for another five minutes.
  • Place the soup in bowls and top with fontina cheese.

    Serves 4 to 6 people.

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