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5 from 2 votes

Tortellini, Basil, and Fire Roasted Tomato Soup

Servings: 4
Author: Jess Smith via Inquiring Chef


  • 2 tbsp. unsalted butter
  • 1 clove garlic
  • 1- quart chicken broth, preferably lower salt
  • 6 oz. fresh or frozen tortellini
  • 14 oz. canned diced fire roasted tomatoes with their liquid
  • 10 oz. spinach, washed and stemmed; coarsely chopped
  • 8 – 10 leaves of basil, coarsely chopped
  • Freshly grated Parmigiano-Reggiano


  • Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add broth and bring to a boil.
  • Add the tortellini and cook halfway, about 5 minutes for frozen tortellini, and just a minute or two if using fresh. Add the tomatoes and their liquid, reduce the heat to simmer and cook just until the pasta is tender.
  • Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
  • Serve immediately, sprinkled with the grated Parmigiano Reggiano.


Adapted from Fine Cooking via Cooking In Stilettos (the original uses a great deal more garlic than used in this variation).