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READY IN 20 mins

Spinach Tortellini Soup

Read Reviews (195)

"This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day." — Nicole

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Original recipe makes 4 servings Change Servings

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini

1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste

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Directions

In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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This soup was very tasty. I am currently a senior culinary school student and needed a quick soup to make for a party and this is the one a chose. I did make a few changes and additions though. First of all, the tortellini shouldn't be cooked IN the soup. The starch from the tortellinis only causes the soup to thicken like a stew and they end up being overcooked and mushy. I cooked them seperately and added them to the bowls at service time. This soup was also lacking color, so I added some shredded carrots to the simmering broth to add both flavor and color. With all this being done, the soup was wonderful.

—LISA0208

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Most Helpful Critical Review

Jan 08, 2008

This was a nice simple soup, and the spinach was surprisingly delicious. Doubling the recipe, I used a bag of cut frozen spinach, and color wasn't an issue with my tri-colored dry cheese tortellini. I was skeptical of the basil and garlic powder, but it was fine. However, I'd suggest low-sodium broth, as it got salty at the end (the tortellini?), as well as adding more broth. Still, something seemed to be needed, so I brought to the table hot sauce, lemon, parmesan, cream...trying to discover the missing ingredient. Parmesan was great, as was the TJoe's hot sauce and lemon, but the real winner, surprisingly, was my 10-year-old's addition of lemon pepper! To my amazement, it really worked (Lawry's brand anyway...)!

—joy-of-jesus-smileymom

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236 Ratings

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Feb 27, 2008

I love this soup, but I do make some modifications -- I use fresh spinach and basil, add in fresh vegs (carrots, celery, onion, peas...) and add in some white wine and garlic for good measure. Yum!

—Jennifer

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Apr 24, 2008

Easy and excellent. Picking up on others' suggestions, I sauteed onion and garlic, added dried basil, then the broth (1 qt.), some shredded carrot and zucchini, along with a lot of fresh spinach, 1/4 tsp. lemon pepper. Then the tortellini, to simmer just 'til al dente. Grated parmesan on each serving. Is this a great country, or what!!

—Alexy11

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Apr 24, 2008

I just served this to my Bridge group and they all wanted the recipe. I cook 2 cups of sliced mushrooms and a very large chopped onion in a little olive oil with some minced garlic...then add the chicken broth ad when hot I enough to cook the tortellini I used the brand that is tri-colored.....so it was as pretty as it was flavorful....low fat, low cal and good for you.

—Mary Lou Roberts

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Aug 22, 2005

I didn't bother with the original recipe. I followed some suggestions of others. I sauteed a whole chopped onion, 3 cloves of garlic, and 1 whole carrot, cut into matchsticks. I ended up using 3 cans of stock and 3 addtl cups of chicken boullion. Once the broth boiled, I reduced the heat and added 2 chopped tomatoes and almost a whole bag of chopped frozen spinach. I only simmered it for about 5 minutes, so the spinach would not overcook. I boiled the tortellini seperately and added it once the soup was off the heat. This is a fabulous meal! I got veggies into my husband!! I forsee this becoming a leftovers soup, where I will add leftover chicken or veggies or whatever.

—EkenChels

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Oct 29, 2007

This is a great recipe to make in the evenings after work or when you don't have a lot of time. Very good - although a little too much spinach for my liking. My changes: 1. I added a can of corn drained. 2. Used Italian flavored diced tomatoes and eliminated the other spices. 3. Cooked chicken in a skillet, shredded, and then added to pot. 4. Only cooked the tortellini for 3 to 5 mins. My suggestion would be to make the soup and keep the tortellini separate - especially if you're anticipating leftovers. Simply add the pasta you're going to eat immediately for a few minutes before storing. Allows the rest of the soup to keep better for eating leftovers. The pasta starts to fall apart after being in the fridge for a day.

—April

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Sep 09, 2003

This soup is so delicious and easy! I also add 2 cans of stewed tomatoes and used fresh garlic instead of powder. I also add chicken broth or extra water when the soup gets too thick and it will! This soup is great with a sandwich or all by itself. I have also doubled/tripled the recipe for parties. I made it for my son's first birthday and it was a huge success. Don't forget to add parmesan cheese when serving. Enjoy!

—DANI80

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Nutrition

Calories
224 kcal
11%

Carbohydrates
33.2 g
11%

Cholesterol
28 mg
9%

Fiber
3.8 g
15%

Protein
11.5 g
23%

Sodium
294 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Tortellini Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 224
** Calories from Fat: 54

% Daily Value *
** Total Fat 6g 9 %
** Saturated Fat 2.8g 14 %
** Cholesterol 28mg 9 %
** Sodium 294mg 12 %
** Potassium 261mg 7 %
** Total Carbohydrates 33.2g 11 %
** Dietary Fiber 3.8g 15 %
** Protein 11.5g 23 %
** Sugars 2.2g
** Vitamin A 167 %
** Vitamin C 7 %
** Calcium 12 %
** Iron 15 %
** Thiamin 6 %
** Niacin 12 %
** Vitamin B6 9 %
** Magnesium 20 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.