Step 1 – Sauté the aromatics: Heat a large pot over medium heat and add the olive oil. Once hot, add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds—just until fragrant, without letting it brown.

Step 2 – Build the base: Pour in the chicken broth and the canned diced tomatoes with juices. Stir to combine. Add Italian seasoning and red pepper flakes if you like a little heat. Bring the soup to a gentle boil, then reduce to a lively simmer.

Step 3 – Cook the tortellini: Stir in the cheese tortellini and simmer gently for 5–7 minutes, or until tender but not mushy. Stir occasionally so the pasta doesn’t stick together.

Step 4 – Add the spinach: Turn the heat to low. Add the chopped spinach and cook just until wilted, about 30–60 seconds. It should stay bright green and tender.

Step 5 – Season: Taste the soup and add salt and black pepper as needed. Since broths vary, adjust until the flavor is balanced and savory.

Step 6 – Garnish and serve: Ladle the Tortellini Soup with Chicken Broth into bowls. Garnish with grated Parmesan and fresh basil. Serve hot, ideally with crusty bread on the side.

Step 7 – Optional Add-in: For a heartier bowl, add shredded rotisserie chicken or white beans during the simmering step. For a creamier version, stir in a splash of heavy cream or half-and-half before serving.

 Cool slightly before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens. Tortellini will soften over time, so for the best texture, cook a fresh batch to add when reheating.