Spinach Tomato Tortellini Soup Recipe

5 3 6
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Spinach Tomato Tortellini Soup Recipe

Read Reviews
5 3 6
Publisher Photo
Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don’t forget the sprinkle of Parmesan cheese—it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons shredded Parmesan cheese

Directions

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 5-8 minutes or until tender, stirring occasionally. Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese. Yield: 6 servings (about 2 quarts).
Originally published as Spinach Tortellini Soup in Simple & Delicious January/February 2008, p47

Nutritional Facts

1-1/2 cups: 206 calories, 7g fat (3g saturated fat), 20mg cholesterol, 782mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1 starch.

  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons shredded Parmesan cheese
  1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 5-8 minutes or until tender, stirring occasionally. Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese. Yield: 6 servings (about 2 quarts).
Originally published as Spinach Tortellini Soup in Simple & Delicious January/February 2008, p47

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Reviews forSpinach Tomato Tortellini Soup

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MY REVIEW
knedz User ID: 5532408 93098
Reviewed Nov. 24, 2014

"I loved this soup. Added some Mrs. Dash to give it more flavor. Will make again."

MY REVIEW
erinmarie78 User ID: 1623503 160256
Reviewed Jun. 17, 2014

"Love the broth for this soup! It was very easy to put together and was ready in no time. I made the recipe as is (pretty much) except all I had on hand was dried tortellini (which I don't recommend) - I will definitely use the refrigerated pasta next time. Also, the 1 teaspoon of sugar seemed unnecessary to me, and I was right. I did end up putting 1/4 teaspoon in the soup, but it didn't need it. I will leave the sugar out entirely next time. Overall though, a very good soup! Try topping it with some butter & garlic croutons just before serving - it really put this soup over the top!"

MY REVIEW
lxc283 User ID: 5653846 99115
Reviewed Jan. 28, 2014

"Really good, family loved this soup. I forgot to add olive oil and sugar, but didn't miss it. I bought a can of italian diced tomatoes instead and added it to the soup. I added dried parsley too."

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