Vegetarian Tortellini Soup Recipe

4.5 2 3
Publisher Photo

Vegetarian Tortellini Soup Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 7 servings.
Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8

Nutritional Facts

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

  • 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
  1. In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  2. Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender. Yield: 7 servings.
Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8

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Reviews forVegetarian Tortellini Soup

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MY REVIEW
Gail60 User ID: 8024041 244858
Reviewed Mar. 3, 2016

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

MY REVIEW
hkpepin User ID: 3030797 237850
Reviewed 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."

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