Easy Spinach Tortellini Soup Recipe

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This soup is filling and easy to prepare. It makes a fresh-tasting and satisfying first course or light meal in itself.—Karen Rago, Bristol, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings


  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 8 ounces cheese tortellini
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained

Nutritional Facts

Diabetic Exchanges: 1 cup (calculated with no-salt-added stewed tomatoes) equals 1 starch 1 vegetable 1 fat; also, 147 caloires 186 mg sodium, 14 mg cholesterol, 22 gm carbohydrate, 8 gm protein, 4 gm fat.


  1. In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add broth; bring to a boil. Add the tortellini; reduce heat. Simmer for 10 minutes or until tortellini is tender. Stir in tomatoes and spinach; heat through. Yield: 7 servings.
Originally published as Tortellini Soup in Taste of Home August/September 1997, p8

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Reviewed Jan. 28, 2011

"My daughter and I love this recipe. It is simple to make and is quite delicious. We always make double or triple batches because everyone loves it. This recipe is definitely a keeper!"

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