Cheese tortellini from the refrigerated section of the grocery store are just fine on their own with, say, some tomato sauce or butter. Let them cook in a pot of simmering broth, though, and they turn into something that tastes far more delicious than you'd expect: plump and flavorful, with a gooey inside that melts in your mouth. This soup combines them with canned diced tomatoes, some dried herbs and baby spinach for a veggie-rich dish that comes together in just 25 minutes.
Get the recipe: One-Pot Spinach and Tomato Tortellini Soup
