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Spinach & Shells Soup Recipe

Spinach & Shells Soup Recipe

I played around with this recipe for 15 years before I got it just right! Served with toasted garlic bread, it makes a wonderful wintertime lunch.—Joyce Toney, Peoria, Arizona
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 3 cups reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 cup uncooked small pasta shells
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1 garlic clove, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 cup chopped fresh spinach
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


  • 1. In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender.
  • 2. Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Facts

1-1/4 cups: 221 calories, 2g fat (1g saturated fat), 2mg cholesterol, 906mg sodium, 41g carbohydrate (7g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

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