Easy Tortellini Spinach Soup Recipe

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Easy Tortellini Spinach Soup Recipe
Easy Tortellini Spinach Soup Recipe photo by Taste of Home
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Easy Tortellini Spinach Soup Recipe

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5 1 1
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This is the easiest soup you will ever make—take it from me! I always keep the ingredients on hand so if I'm feeling under the weather or just plain busy, I can throw together this comforting soup in a flash. —Angela Lively, Conroe, Texas
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 16 frozen fully cooked Italian meatballs (about 1 pound)
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cartons (32 ounces each) chicken stock
  • 2 cups frozen cheese tortellini (about 8 ounces)
  • 3 ounces fresh baby spinach (about 4 cups)
  • Shredded Parmesan cheese, optional

Directions

Place first five ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese. Yield: 8 servings (3 quarts).

Test Kitchen tips
  • Fully-cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs.
  • You can use frozen Italian turkey meatballs, but we haven’t found one that we love! We prefer the real deal.
  • One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini.
  • Plan on serving the soup soon after adding the tortellini and spinach for the best texture.
  • Originally published as Easy Tortellini Spinach Soup in Simple & Delicious December/January 2018

    Nutritional Facts

    1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

    • 16 frozen fully cooked Italian meatballs (about 1 pound)
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon pepper
    • 2 cartons (32 ounces each) chicken stock
    • 2 cups frozen cheese tortellini (about 8 ounces)
    • 3 ounces fresh baby spinach (about 4 cups)
    • Shredded Parmesan cheese, optional
    1. Place first five ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
    2. Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese. Yield: 8 servings (3 quarts).

    Test Kitchen tips
  • Fully-cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs.
  • You can use frozen Italian turkey meatballs, but we haven’t found one that we love! We prefer the real deal.
  • One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini.
  • Plan on serving the soup soon after adding the tortellini and spinach for the best texture.
  • Originally published as Easy Tortellini Spinach Soup in Simple & Delicious December/January 2018

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    Reviews forEasy Tortellini Spinach Soup

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    MY REVIEW
    Terena User ID: 3238586 278626
    Reviewed Dec. 3, 2017

    "This soup was so yummy and easy! I will make it again for sure"

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