Spinach and Tortellini Soup
Total TimePrep/Total Time: 20 min.
Makes6 servings (2 quarts)
Delicious! The only change I made was the substitution of low-sodium chicken broth for the vegetable broth. Simple and healthy. Best eaten immediately--the tortellini were a bit soggy when re-heated the next day. Will make this again very soon!
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Love this soup! I added shredded chicken, fresh basil and lemon juice. So healthy and delicious!
Absolutely delicious and so easy to make. I didn't have refrigerated tortellini so I substituted half a bag of frozen cheese ravioli and since I used Italian diced tomatoes that already had seasoning in them, I didn't add the Italian seasoning. Very quick to make and oh so good.
So easy and delicious! Very satisfying on a cold night!
This soup was SO easy to make. It was the perfect pick-me-up on a chilly Wisconsin night. The only change I made was to use Italian-style diced tomatoes instead of the no-salt added version. I served the soup with homemade garlic bread—and I already plan to make it again.
My favorite soup!
This is super easy and very flavorful. I substituted low-sodium chicken broth for vegetable broth because it was what I had on hand and I think it enhanced the flavor without drastically increasing the sodium content. My husband said that it was OK but that he liked a similar recipe, Rustic Italian Tortellini Soup (also a Taste of Home recipe), much better. I kind of agree with him but I really liked how light and healthy this soup is. It's low fat, reasonable carb level and low sodium if you choose. I may, based on an earlier reviewer's recommendation, add a can of white beans for additional fiber and protein next time I make this soup. Still, it's delicious as is!
My husband is not a soup lover but he loved this recipe! I sliced three links of pre-cooked Italian sausage and added that at the end, it made it more hearty with more Italian flavor. Delish!