The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 5, 2009
I'm a spinach and pasta freak so this was a great soup for me. The only exchange I made was fresh spinach for the frozen. It provided about 4 meals for me over 2 days and I still wanted more.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 3, 2009
Based on other reviewers comments, I decided to make this with some "upgrades" off the bat. I added celery, onions, shredded carrots, fresh garlic and Italian seasoning. I also used chicken bouillon for the base. Even with those additions, I still found this somewhat bland. I also found that this needed more liquid (the tortellini soaked up some of the broth after I combined everything). I will probably make this again, but I still need to refine it a bit more.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: South Riding, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 23, 2009
Great Soup. I used fresh spinach, and along with the reviews added matchstick carrots and baby mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 13, 2009
This soup looks SO unimpressive...watery-looking broth with spinach leaves and tortellini floating in it, but after one bite, I was hooked! It was bursting with flavor! I did make a change...I was out of frozen spinach, so I used fresh and just eyeballed it (I know I used much less than 10 oz) and I used one clove of fresh garlic instead of the powder. The flavor of the tortellini I used was Romano Cheese and Sun-dried Tomato (YUM!) and they really complimented the flavors well. Next time I make this, I might add some other veggies, like tomatoes and carrots, but this soup is excellent just the way it is. Thanks for sharing!!!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 22, 2009
Great base - add some of your own vegetables to make it superb!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 24, 2009
First off ... I do not like spinach. But I had a box in the freezer, did not know what to have for dinner so tried this recipe exactly.... soup was great tasting. Hard to believe something so fast & easy to make could be so tasty. I tried a little parmesan cheese in one area and did not care for it ... it covered up the good taste of the soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 7, 2009
Family loved it!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 15, 2009
I added whatever veggies were left in my fridge and it was fine. Super-easy for those who want something warm after workin' all day.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 30, 2009
Nice basic meal to come home to... put the broth in the crock pot with several cloves of garlic, a few shakes of dried Italian seasoning, and matchstick carrots and left it on low all day, then popped in the tortellini straight from the freezer, then added a few handfuls of fresh spinach leaves just before we ate. Kids ate it all up, and I enjoyed it as well.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 16, 2009
This soup was tasty, but I'm not sure if I would make it again without some more modifications (maybe some tomatoes as someone recommended). I used fresh spinach instead of frozen and also added some sauteed onion and garlic. It was a bit salty, so I would recommend a reduced sodium broth.
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Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA
Living In: New Paltz, New York, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 1, 2009
It was OK. It's not something I would make to impress guests, but it's quick and easy with ingredients that I keep stocked. I've made it twice, once with homemade chicken stock and once with canned. Preferred the added saltiness of the canned for a little more flavor.
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Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 1, 2009
This recipe was a flop. I added to much frozen chopped spinach and I thought it lacked flavor. I added white wine, sauted onion, carrots and garlic. If I ever made this again, which I doubt, I would add fresh chopped baby spinach.
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Cooking Level: Intermediate

Living In: North Massapequa, New York, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 28, 2009
The first time I made this, I followed the recipe to a T. Wayyyyyy to bland! I would have given that three stars. What made me give this recipe four stars is the fact that it has potential and because it is a good base recipe. The second time I made this, I used beef broth (I was out of chicken broth at the time), 1/2 T. garlic powder, 1 T. dried basil,, 1/2 T. oregano, a 14.5 oz. can of diced tomatoes, 1/2 t. ground black pepper, 1/2 t. salt, a package of tortellini, shredded carrots and zucchini, and lots of spinach (could barely taste it the first time). That tasted really good, but it was still missing that special spark that makes a recipe unforgettable. If I was in a rush to make dinner, I would make this. Otherwise, I'd follow another recipe. Oh, and I almost forgot to mention, I would advise NOT putting the tortellini in the soup. I would cook it separately, then add it to the individual bowls. Otherwise, they soak up all of the soup.
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Photo by Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Feb. 23, 2009
This was just okay. It is really missing something as is. I love the basil, but it needs something else. Maybe mushrooms?
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Photo by Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA
Living In: White House, Tennessee, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 24, 2009
Really good. The only thing I would change is the amount of Spinach. Next time I make this I would cut the Spinach amount in half.
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Cooking Level: Intermediate

Living In: Pompano Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 24, 2009
As written, not superb. I also added two carrots and three stalks of celery along with garlic, all of which I sauteed prior to adding the other ingredients. I then added the chicken broth, waited a bit, then added the spinach. I used frozen spinach straight from the package. I cooked the tortellini separately. The soup looked like really wet veggies and didn't taste like much so I decided to add a cube of chicken bouillon. That made the difference! It turned out to be a nice broth-soup. I would recommend, as many others have, to add the tortellini just before serving (after cooking separately). Also, I would add more broth/less spinach the next time and maybe just one carrot. Quite good with the changes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 17, 2009
This was good, with a little substitution. First, I used spinach tortellini. I used fresh spinach, not frozen. I also added some white wine and some chopped onion.
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Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 16, 2009
really good soup- But the tortellini seems to not fit well
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Photo by Cookies
Reviewed: Jan. 16, 2009
I can see that this recipe would be a quick meal, but for me it's just as quick using my own broth (Brown Chicken Stock, from this site) and healthier. I simmered some chicken pieces (for protein and a balanced meal) and carrots untill tender & cooked it in the broth, added some fresh garlic instead of powder and for the spinach, (I used fresh not frozen -it's better and just as quick as frozen) I added it to the last minute prior to serving and grated some fresh parmesan cheese on top! great this way! THX
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 11, 2009
This was good but yet lacking something at the same time. I couldn't imagine making this with only two cans of broth--I used four and it was just about right. I added a couple of cloves of minced garlic, grated carrot and a bay leaf to broth and let simmer for about 10-12 min. Then I added spinach, then tortellini & simmered about 10 min. It was good but I feel it needs something else to make it really pop. It is good for something quick and easy. Thanks for sharing.
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Cooking Level: Intermediate

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