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Tortellini Spinach soup

March 11, 2014 (Last Updated: May 31, 2018)

Tortellini and Spinach soup is a perfect idea for lunch or even dinner; it combines delicate Tortellini, Pork, Italian Sausage, fresh Spinach and the finest Cheeses for an unforgettable flavor, It’s perfectly paired with a warm crusty Italian Bread.

Italian Spinach and Pasta Soup


Tortellini and Spinach soup
  • 3/4 pound of lean beef
  • 1 pound Italian sausage, casings removed
  • 2/3 cup fresh white breadcrumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt
  • freshly ground black pepper
For the soup:
  • 2 tablespoons good olive oil
  • 1 cup minced yellow onion
  • 2 cups diced carrots (3 carrots), cut into 1/4 inch pieces
  • 1 cup diced celery (2 stalks), cut into 1/4 inch pieces
  • 10 cups homemade chicken stock
  • 1/2 cup dry white wine
  • 24 ounces baby spinach washed and trimmed
  • 2 tablespoons fresh basil
  • Kosher salt
  • freshly ground black pepper
  1. Preheat the oven to 350 degrees F.
  2. For the meatballs, place the ground beef, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs on a sheet pan lined with parchment paper.  (You should have about several small meatballs. They don’t have to be perfectly round.)
  3. Bake for 30 minutes,  until cooked through and lightly browned. Set aside.
  4. In the meantime, for the soup: heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.  Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.
  5. Add the chicken stock and wine and bring to a boil.  Turn to simmering heat and cook for 6 to 8 minutes.
  6. Add the fresh basil, cooked pasta, and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
  7. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.


 © Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.

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  • Reply
    peter @feedyoursoultoo
    July 28, 2014 at 9:36 pm

    I really like the colors in this soup. Italian soups have such deep flavors and the tortellini makes this such a hearty dish. I would enjoy bowl right now!

    • Reply
      Heidy L. McCallum
      July 29, 2014 at 9:23 pm

      Thank you Peter Italian Tortellini would not be the same with out all that wonderful spinach. Thank you for dropping by !!!

  • Reply
    Priya Shiva
    July 28, 2014 at 9:57 am

    I love spinach and this soup looks very healthy!

    • Reply
      Heidy L. McCallum
      July 28, 2014 at 8:15 pm

      Italian Tortellini and Spinach soup is very good and a family favorite. Thank you for your kind words.

  • Reply
    July 28, 2014 at 9:46 am

    I love seeing other family variations on Italian classics. Your Tortellini and Spinach soup is very similar to ours, except we don’t use ground beef, only sausage and I drop a bay leaf in the soup. I’m certainly going to add beef next time!

  • Reply
    April 20, 2014 at 9:32 pm

    Just stopping by to let you know your recipe was featured this week on the weekend social. It earned this place by receiving most clicks (views) this week. Thanks for linking up!

  • Reply
    Ronda@Kitchen Dreaming
    April 11, 2014 at 9:12 pm

    Soup is so hard to photograph but yours looks vibrant and colorful! Love it and can’t wait to try it out!

  • Reply
    Patty Haxton Anderson
    April 11, 2014 at 3:55 pm

    I love soup and I love this recipe. Thank you for creating and posting it!

  • Reply
    March 14, 2014 at 4:10 am

    Thanks for coming by and sharing this recipe at our Weekend Social on KitchenDreaming.com… I hope to see you again next week!

  • Reply
    Joanne T Ferguson
    March 12, 2014 at 12:02 am

    G’day! I love tortellini Heidy! I could go for some of this right now! YUM!
    Cheers! Joanne

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