Warm up with a bowl of this delicious gluten-free tortellini soup. Made with tender tortellini and nutritious spinach in a light tomato broth. This quick and easy gluten-free recipe is a perfectly comforting meal for cold winter nights.
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I scored the Taste Republic gluten-free cheese-filled tortellini when they were a hot gluten-free find at Costco! I had been yearning to find a good store-bought gluten-free tortellini so I could finally make one of my all time favorite recipes once again!
If you can't find these tortellini, you can also make your own from scratch using my gluten-free egg noodles recipe or my gluten-free ravioli recipe!
This is the perfect soup recipe because it is quick to make with simple ingredients! It all starts by with a flavorful base of chicken or vegetable broth, canned tomatoes, and flavorful aromatics. Then the tortellini are cooked until tender. Finally, wilt in some fresh baby spinach for added nutrition and a pop of flavor.
It's that easy! You can make this flavorful dish from start to finish in under thirty minutes, it's the perfect one pot meal for a busy weeknights! Find more inspiration with the gluten-free weeknight dinners.
If you love cozy gluten-free soup season as much as I do, be sure to check out more delicious gluten-free soup recipes, like:
- potato soup thickened without flour,
- this highly rated gluten-free broccoli cheddar soup,
- or this flavorful gluten-free lemon chicken orzo soup for the next time a soup craving hits!
Simple Ingredients
- Gluten-Free Cheese Tortellini: I used the Taste Republic Four Cheese Tortelloni and they were absolutely delicious! They did not taste "gluten-free", held together, and had great flavor!
- Chicken Broth: I used chicken broth in this recipe, but you can use vegetable broth if you would like to keep it completely vegetarian. You can also use chicken bone broth or chicken stock, if you prefer. Either way, check labels to ensure your broth is gluten-free. The same goes for bouillon which is not always gluten-free! I like to use Orrington Farms Chicken Broth Base, as it is cost effective and labeled gluten-free.
- Fresh Baby Spinach: Fresh spinach adds a nice pop of color and extra nutrients to this recipe. I have not tried frozen spinach in this recipe. You could also use kale in this soup, if that's what you have on hand.
- White Wine: Use your favorite dry white wine, such as a Sauvignon Blanc or Pinot Grigio. You only need a small amount to deglaze the pan, you can also use water or more chicken broth if you prefer.
- Petite Diced Tomatoes: I prefer the petite diced tomatoes when available, but any can of diced tomatoes will work. Tomato sauce might also work in a pinch.
- Sweet Yellow Onion and Garlic: These two ingredients are the base of a lot of the flavor in this soup. Don't omit if at all possible. I would not recommend onion powder or garlic powder, it's just not the same.
- Italian Seasoning and Bay Leaf: You can omit the bay leaf if you don't have any. If you don't have Italian seasoning, try a mixture of basil, oregano, thyme, and/or rosemary.
- Parmesan Cheese: This is optional for garnish, so delicious though!
Looking for another way to use your Taste Republic tortellini? Try tortellini alla panna, a creamy tortellini dish with mushrooms and peas.
Gluten-Free Tortellini Options
If you want to make homemade tortellini, you could use my gluten-free ravioli recipe as a starting point. If you don't want to make them from scratch, here here some gluten-free store-bought tortellini options to look out for.
- Taste Republic fresh tortellini: This is the brand pictured in this recipe and my top recommendation. You can find this brand in a lot of grocery stores throughout the U.S.
- De Pumas frozen tortellini can be shipped right to your door.
- Conte's frozen tortellini can be purchased through the gluten-free mall.
- Udi's and Aldi have frozen gluten-free ravioli that would also work in this recipe.
Substitutions and Variations
- Use another type of tortellini. Feel free to use a gluten-free sausage tortellini or another flavor if you prefer. The cheesy tortellini, while delicious, were the only flavor I had available. On that note, if you happen to stumble upon this recipe and are not required to eat a gluten-free diet, you can absolutely substitute regular tortellini in this recipe.
- Omit the spinach. You can omit the spinach if desired, some people don't like the texture of wilted spinach in their soup! Or, you could also use kale instead of spinach.
- Add more protein. For added protein, you could brown and crumble 1 pound of Italian sausage in the pot before sautéing the vegetables. Remove excess grease and then continue with the recipe.
- Add more veggies. Feel free to sauté a carrot or celery along with the onions if you want to include some extra veggies.
- Make it creamy. Add a splash of heavy cream to the soup for added creamy, richness.
- Make it spicy. Add a pinch or two of red pepper flakes to the broth along with the other seasonings.
Instructions
- Sauté the onions and garlic in a large pot until tender.
- Deglaze the pan with the wine or water.
- Add the chicken broth and seasonings.
- Then add the tomatoes. Let the mixture simmer over medium heat for 10-15 minutes to develop some flavor.
- Add the gluten-free tortellini to the soup.
- Cook until the tortellini are tender, check the package for cook times. These cook in about 3 minutes if they are fresh and 10 minutes if they are frozen.
- Once the tortellini are tender, add the spinach.
- Allow the spinach to wilt. Then serve this soup immediately. Garnish with shaved parmesan if desired.
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Storage
Store leftovers of this soup in an airtight container in the refrigerator. It will last 2-3 days. Reheat in the microwave or on the stovetop. I found the tortellini held up well and the soup to be just as delicious reheated the next day. Perfect for a leftover lunch or dinner.
I have not attempted to freeze this soup, I am not sure how well the cooked tortellini would hold up.
Top Tip
Cook the tortellini for the amount of time specified on the package, taking into account whether your tortellini are fresh or frozen. Once the tortellini are al dente, or tender and cooked through, the soup is done! Due to the nature of gluten-free pasta, you don't want to overcook the tortellini, or they will be more likely to break apart.
What to Serve with Tortellini Soup
This hearty soup is a meal all on it's own. It's filling and nourishing. That said, you could serve this soup with some gluten-free dinner rolls, gluten-free garlic bread, or other gluten-free brioche bread, even a gluten-free focaccia would be good! You could also serve the soup with some gluten-free crackers, I like the Schar table crackers or the Milton's Craft Bakers Sea Salt crackers.
A side salad could be a good option too! It would be a nice variation in textures! For extra protein, why not make some baked chicken meatballs?
FAQ
It is not necessary or recommended to make this soup in the slow cooker. This easy soup recipe would not benefit from this cooking method.
No, there is no reason to make this soup in a pressure cooker. In the same amount of time it would take to come to high pressure, the soup would be finished on the stove top. Pressure cooking the tortellini would not be a great idea as they would get overcooked and turn mushy or fall apart.
More Soup Recipes You'll Love
Some of our favorite soups, perfect for a cold day! These one pot meals are easy to make and always comforting!
Please enjoy this tomato tortellini soup recipe! It's one of those simple recipes that the whole family will enjoy! If you try this recipe, I'd love to hear what you think in the comments below!
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Recipe
Gluten-Free Tortellini Soup with Spinach
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 (such as Pinot Grigio or Sauvignon Blanc, or water)
- 4 cups chicken broth (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 (such as Taste Republic)
- 5 ounces fresh baby spinach (about 3 cups)
- parmesan cheese (shaved, for garnish)
Instructions
- Heat olive oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Add the onions and garlic, season with salt and pepper, and sauté until tender.
- Deglaze the pan by pouring the white wine into the pot, then scrape up any bits from the bottom with the back of a wooden spoon.
- Add the chicken broth, tomatoes, Italian seasoning, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer for 10-15 minutes.
- Now add the gluten-free tortellini to the soup and bring the mixture back to a simmer. Cook until the tortellini are tender, check the package for cook times of your tortellini. Be sure to stir occasionally so your tortellini don't stick to the bottom of the pot.
- Once the tortellini are tender, stir the fresh baby spinach into the soup and cook just until the spinach has wilted.
- Serve immediately. Garnish with shaved parmesan if desired.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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