Tortellini Minestrone with Spinach is one of my favorite go-to dishes when I want to bring everyone to the table with something hearty and satisfying. It’s the kind of soup that fills your kitchen with the most wonderful aromas and warms you right from the inside out.
What makes this recipe so special is how the fresh spinach brightens up all those beautiful vegetables—the onions, carrots, and celery—sautéed just right in good olive oil with garlic powder. The tender tortellini add such a lovely richness to every spoonful, making this minestrone feel like a real hug in a bowl.
I love ladling big bowls of this soup for my grandchildren on cool afternoons, watching their faces light up as they dig in. This is the kind of dish that brings families closer together, one warm, comforting bowl at a time.
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Tortellini Minestrone with Spinach
Ingredients
- 2 teaspoon Olive Oil
- 2 teaspoon Garlic Powder
- 0.5 cup Onions
- 0.5 cup Carrots
- 0.5 cup Celery
- 4 cup Vegetable Shortening
- 1 teaspoon Basil
- 0.25 teaspoon Black Pepper
- 1.5 cup Plums
- 2 cup Spinach
- 2 cup Parmesan Cheese
Instructions
- Heat oil in non-stick pan over medium-high heat.
- Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
- Add stock, basil and pepper.
- Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
- Stir in tomatoes, spinach and tortellini.
- Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
- Serve immediately.
