Capizzano’s Tortellini Spinach Soup

Capizzano’s Tortellini Spinach Soup

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Cuisine
    • American
  • Course


  • 1 Onions, diced
  • 2 cloves Garlic, sliced thinly
  • 4 – 5 Tablespoons Capizzano’s UP Extra Virgin Olive Oil
  • 1 box of Organic Bone Broth (chicken)
  • 1 jar of Pomodoro e Basilico sauce
  • Pinch of sweet basil and oregano herbs
  • 1 package frozen tortellini (I prefer the cheese stuffed)
  • Baby spinach or baby kale snip the stems off.
  • Basil Infused Olive Oil to drizzle on top of soup.
  • Options: Baklouti Chile Pepper (spicy) or Garlic Olive Oils



Sauté on medium high heat, the onion and garlic in EVOO until translucent.


Add Organic Bone Broth and Pomodoro e Basilico sauce to pan. Simmer on medium until just starting to boil. Add a pinch of sweet basil and oregano. Stir. Turn heat down.


Cook tortellini in separate pot as directed until just tender. Drain and add to the tomato sauce/broth. Stir gently.


Add a large handful of baby spinach in pot. Serve immediately so spinach stays green and not over cooked in pot.


Drizzle Capizzano’s Olive Oil on top of soup before serving.

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