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Spicy Spinach Tomato Tortellini Soup

There is nothing I love more on a cold winter day than a hot bowl of soup.  And seeing as we have an abundance of cold winter days in Edmonton, my soup recipe repertoire has become quite impressive over the years.  With January underway and New Year’s resolutions to be healthier hanging over our heads, this soup is perfect.  It is relatively healthy (by my standards), simple to make plus it’s delicious and hearty.


Spicy Spinach Tomato Tortellini Soup




1 tbsp olive oil

½ small onion, minced

2 garlic gloves, minced

1 tsp red pepper flakes

1 (14 ounce) can whole tomatoes, coarsely chopped

4-6 cups chicken or vegetable broth

1 (9 ounce) package tortellini of your choice

1 pkg of frozen spinach or a few large handfuls of fresh spinach (about 10 ounces)

¼ cup freshly grated parmesan cheese (optional)

Salt and pepper




  1. In a large pot, heat the olive oil over medium-high heat
  2. Sauté the onion, garlic and red pepper flakes until the onion is translucent (about 5-6 minutes)
  3. Add the broth and tomatoes, increase heat to high and bring to a boil
  4. Add the tortellini and cook according to package instructions
  5. When the tortellini is almost done, add the spinach
  6. Add salt and pepper to taste
  7. Serve immediately sprinkling with parmesan


The red pepper flakes can be adjusted to your taste or avoid completely if you are not a fan of spice.  Try to avoid buying chopped or diced canned tomatoes.  While this may seem like a shortcut, I find that these kinds do not breakdown as well as whole tomatoes. This is something my grandmother taught me.  It also makes for a more rustic dish.





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