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Gluten Free Tortellini Soup

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Gluten free tortellini soup, with a vegetarian option. Easy, delicious, and packed with veggies!


  • 1 lb ground beef (optional; leave out for vegetarian)
  • Olive oil
  • 4 cloves of garlic, minced
  • 1 medium yellow or white onion, finely diced
  • 2 large carrots, sliced
  • 2 stalks of celery, sliced
  • Salt and pepper, to taste
  • Pinch of red pepper flakes
  • 1 tsp Italian seasonings
  • 10 oz frozen chopped baby spinach
  • 8 cups low sodium chicken or vegetable broth
  • 1 (17.6) carton of crushed tomatoes
  • 9 oz fresh (refrigerated) gluten free tortellini¬†
  • Juice of 1/2 a lemon

Optional for serving:

  • Sourdough bread (my favorite gluten free sourdough linked here)
  • Parmesan


  1. Heat a large dutch oven or large pot with a lid over medium heat, then add your ground beef. Season well with salt and pepper. Cook until no longer pink, then remove from pot and set aside. *Skip this step and just go to step 2 for vegetarian.
  2. Add 1-2 tbsp of olive oil to the pot, then stir in the garlic, onion, celery, and carrot. Season well with salt and pepper, pinch of red pepper flakes, and 1 tsp Italian seasoning. Allow to cook for 8 minutes, stirring occasionally.
  3. Stir in your frozen chopped spinach, then add your crushed tomatoes, broth, and your cooked beef. Bring to a simmer, cover, and allow to simmer until veggies are soft, about 20-25 minutes.
  4. Remove lid, then add your tortellini and cook according to package instructions (mine took 4 minutes). Turn off heat, add your fresh lemon juice, stir, taste and adjust seasonings as needed and serve. Serving tip: be sure to add a few ladles full of just broth to the bowl in addition to the rest of the soup to keep it nice and soupy for dipping bread.