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Spinach and Tortellini Soup

Name: Spinach and Tortellini Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings (2 quarts).
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings (2 quarts)

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

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: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.

Spinach and Tortellini Soup

Ingredients

Directions

Nutrition Facts

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