Vegetarian Tortellini Soup

Name: Vegetarian Tortellini Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

"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.

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

Directions

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender.

Nutrition Facts

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

Originally published as Tortellini Soup in Quick Cooking September/October 2001

Reviews

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Average Rating:

Gail60

Mar 3, 2016

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

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.