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Tortellini Soup

By: Donna Morgan  
"'I like to top bowls of this tasty soup with a little grated Parmesan cheese...and serve it with crusty bread to round out the meal,' notes Donna Morgan, Hend Tennessee."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 114 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 3 (14.5 ounce) cans reduced sodium chicken broth or vegetable broth
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14.5 ounce) can diced tomatoes with green chilies, undrained

Directions

  1. In a saucepan, saute the garlic in butter until tender. Stir in the broth. Bring to a boil. Add tortellini; cook for 5-6 minutes or until tender. Stir in the spinach and tomatoes; heat through.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 242 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 1,181 mg sodium, 33 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by LYNNERIE 
Mmmmmm. I added a can of black beans, drained; and one zucchini, quartered and thinly sliced.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by GodivaGirl 
This was very good. I did cut back on the spinach. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by HOLLYC 
Very tasty - I added 1/2 lb of browned italian sausage and thickened the broth with corn starch. MORE

 
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