Reviewed: May 1, 2008

Made this on a chilly spring day and it hit the spot. Hubby loved it. Took advice of some reviewers and added shredded chicken breast, carrots and zucchini. Used half a bag of fresh baby spinach. Cooked the tortellini separately then added to soup to serve. Hubby said it really brought out the flavor of the tortellini. It's his new favorite way to have tortellini.

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Reviewer:

logans gram

Reviewed: Apr. 29, 2008

I recieved this recipe in the daily dish that is sent to me. Was hungry, it was supper time, had everything in the house to fix it so I thought I'd give this one a try. Oh My Gosh...........this is a keeper. Quick, tasty and a refreshing change. We loved it and I will for sure make this again........Thanks Allrecipes!!!!!

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Reviewer:

Greenbush Chef

Cooking Level: Expert

Home Town: Davison, Michigan, USA

Living In: Greenbush, Michigan, USA

Reviewed: Apr. 28, 2008

Recipe was good much I followed the advice given by other reviewers: cooked tortellini separately, added more veggies, used fresh spinach and garlic

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Reviewer:

Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Apr. 28, 2008

This was pretty good, but I wasn't jumping up or down about it. Needed a real boost of flavor, but couldn't figure out what.

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Reviewer:

Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

Reviewed: Apr. 27, 2008

This soup was the hit of a dinner for company last night!!! I used 2 large cloves of garlic sliced thin instead of the powder and added a small handful of shredded carrots. It was very thick and I thought it could have used another can of broth, but my company loved it just as it was. Can't wait to try it with fresh spinach and fresh basil. Thanks VERY much for a first class recipe!!!

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Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: 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!!

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Reviewer:

Alexy11

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

Reviewed: 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.

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Reviewer:

Mary Lou Roberts

Reviewed: 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!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Feb. 15, 2008

This was really good soup, I added alot more basl and garlic. Also I added some asparagus. Sprinkled in some salt n' pepper, and onion powder. It was really good.

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Reviewer:

Ashley_S

Cooking Level: Expert

Home Town: Wyandotte, Michigan, USA

Reviewed: Jan. 28, 2008

A very easy soup to make and most ingredients are already in your kitchen! Perfect for a cold weeknight. Although, I did feel like there was something missing. Maybe next time I will try a different type of tortellini (i.e. chicken, etc.) to give it a litte more flavor.

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4 users found this review helpful