Description
Experience the ultimate comfort of a classic lasagna in a fraction of the time with this vibrant one-pot soup. Featuring tender cheese-filled tortellini, savory crushed tomatoes, and fresh spinach simmered in a rich vegetable broth, this dish captures all the hearty, creamy goodness of a baked casserole without the effort of layering. Perfect for busy weeknights, it delivers a satisfying and nourishing Italian-inspired meal that the whole family will love.
Ingredients
16 oz refrigerated cheese or spinach tortellini
28 oz crushed tomatoes
4 cups low-sodium vegetable broth
3 cups fresh spinach, roughly chopped
1 cup fresh mozzarella cheese, shredded
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
Instructions
Heat olive oil in a large stockpot over medium heat.
Add the diced onions and sauté until translucent and fragrant.
Stir in the minced garlic and cook for one minute until aromatic.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the refrigerated tortellini and cook according to the package directions until tender.
Stir in the chopped spinach and cook until just wilted.
Remove from heat, top with shredded mozzarella, and serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of extra broth if the pasta has absorbed too much liquid. For a heartier meal, consider adding cooked chickpeas or white beans.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg