This may just be the easiest, most no-fuss comfort soup you will ever make. Use fresh tortellini, which can be found in the refrigerated section of your local grocery store. Pick up any kind of tortellini—spinach, mushroom, pesto—it's up to you!

Serves 4


  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups reduced-sodium chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (9-ounce) package refrigerated three-cheese tortellini
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups loosely packed baby spinach, chopped
  • 2 Tbsp. freshly grated Parmesan cheese, for garnish


    Total time: 25 minutes

    Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onion, and cook, stirring frequently, until the onions have become translucent, 2 to 3 minutes.

    Whisk in the chicken broth, diced tomatoes and their juices, tortellini, basil, oregano, bay leaf, and 1 cup water; season with salt and pepper to taste.

    Bring to a boil; reduce the heat, and simmer until the tortellini is cooked through, 5 to 6 minutes. Stir in the spinach until it begins to wilt, about 2 minutes. Remove and discard bay leaf.

    Serve immediately, garnished with the cheese.

    Per Serving: Calories, 308; Fat, 8.7g; Protein, 19g; Carbohydrates, 38g; Fiber, 8g; Cholesterol, 30mg; Iron, 3mg; Sodium, 1152mg; Calcium, 214mg.

    From Damn Delicious: 100 Super Easy, Super Fast Recipes (Oxmoor House) by Chungah Rhee.

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