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Vegetarian Tortellini Soup Recipe

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4.5 2 3
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"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 5 cups chicken or vegetable broth
  • 3-1/2 cups shredded carrots (about 10 ounces)
  • 1 cup chopped yellow summer squash
  • 3 cups torn fresh spinach
  • 1 package (9 ounces) refrigerated cheese tortellini

Nutritional Facts

160 calories: 1 cup, 3g fat (2g saturated fat), 14mg cholesterol, 806mg sodium, 24g carbohydrate (0g sugars, 3g fiber), 8g protein .

Directions

  1. In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  2. Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender. Yield: 7 servings.
Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8


Reviews for Vegetarian Tortellini Soup

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Gail60
Reviewed Mar. 3, 2016

"My daughter made this with chicken broth. It was quick, easy, and tasted great. We will definitely make again."

MY REVIEW
hkpepin
Reviewed Nov. 22, 2015

"I left out the squash and substituted kale for spinach but otherwise followed the recipe as above. I did add some onion and garlic and the smell while cooking was delicious! I also topped it off with a little Parmesan cheese. Overall this was a good base recipe and I would definitely use it again."

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