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Spinach and Tortellini Soup

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 4 cups fresh baby spinach
  • Shredded Parmesan cheese
  • Freshly ground pepper

Directions

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.
  • Stir in spinach. Sprinkle servings with cheese and pepper.
Nutrition Facts
1-1/3 cups (calculated without cheese): 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.