Reviewed: May 1, 2008

Great Recipe!!! However, I did make some changes. I used chicken granules in hot water instead of canned chicken broth. Also, for spiciness I added a can of green chili's. I do not reccomend leaving this in the fridge for more than a day, because it gets soggy.

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amievanpatten

Cooking Level: Expert

Home Town: Harlan, Iowa, USA

Living In: Omaha, Nebraska, USA

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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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logans gram

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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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Greenbush Chef

Cooking Level: Expert

Home Town: Davison, Michigan, USA

Living In: Greenbush, Michigan, USA

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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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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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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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Emily Tisdale

Cooking Level: Expert

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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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Alexy11

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

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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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Mary Lou Roberts

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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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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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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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Ashley_S

Cooking Level: Intermediate

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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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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jan. 12, 2008

Just okay. A good basic recipe. Next time, I think I'd add some herbs/spices and half the spinach. just a bit too much spinach and not quite enough flavor. A good start though.

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JILIBEAN2

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Reviewed: Jan. 8, 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...)!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 7, 2008

We didn't really like this. Thought is was bland and had way too much spinach.

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klgalo

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

quick and easy i followed afvice of other reviewers and added garlic, carrots and onions, turned great, I like this for a quick and fast dinner, nextime I might add garbonzo beans

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Nov. 18, 2007

This soup was quick and delicious! I used fresh garlic instead of powder, and cooked the tortellini seperatly. I think this will become a common dish in my household!

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Kimberly

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Reviewed: 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.

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April

Cooking Level: Intermediate

Living In: Denton, Texas, USA

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Reviewed: Oct. 28, 2007

I make this recipe a lot. I always add tomatoes to mine though and lots of Parmesan cheese for flavor and color.

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Brittany

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Reviewed: Oct. 24, 2007

I made this soup yesterday, and even though I don't like to change the recipes, I followed some of the changes others did...I sauteed onions and garlics, added the chicken broth, chopped tomatoes, then the spinach (I had fresh, so I used it), boiled the tortellini separately, but I left them almost done, and when I served them, I added them to the broth to let them finish cooking in it so they could get the flavors of everything, I also added some shredded parmesan cheese, and it turned out great! Hubby and I loved it!

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CRISTITA

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Sep. 29, 2007

This was a good basic recipe. You can do a lot to change the flavor by adding different veggies and spices. Cooking the tortellini before adding them to the pot definitely keeps them from getting too mushy, as others have suggested. Also, I think the parmesan cheese at the end helps boost the flavor as well.

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