Reviewed: Feb. 24, 2004

I thought this was OK, but my husband really liked it so I gave it a 4. I probably won't make it again unless my husband requests it b/c all I could taste was the spinach. If there is a next time I would def. try adding spices to get some more taste out of it. Thanks for giving me something different to try!

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Noelle

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Reviewed: Feb. 5, 2004

My husband & I really liked this recipe! I also chopped up the tomatoes in the food processor, because we don't care for tomato chunks either.

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STACY_ANNE4

Cooking Level: Intermediate

Home Town: Johnsonburg, Pennsylvania, USA

Living In: Euclid, Ohio, USA

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Reviewed: Nov. 12, 2003

This is such an easy recipe and keeps great. Some variations I have done...use chicken broth...use a can of diced tomatoes to stretch it-great for when you just need a serving or two more...use frozen chopped spinach to save time. Even people who don't like spinach love this one! A GREAT year round soup.

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SCHLUH

Living In: Woodstock, Georgia, USA

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Reviewed: Nov. 4, 2003

I have made this twice now. The first time, the result was a very bland soup with not enough liquid. The second time around, I substituted chicken broth instead of the vegetable broth. I actually used 3 cans of chicken broth. I added minced onion and fresh basil. This is a good base for a soup but needs some help.

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LADYEM

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Reviewed: Oct. 18, 2003

This was awesome. I make a lot of soups and they do all turn out well, but usually they are much more complicated and time consuming to make. This was so quick and easy - so much so that I really wasn't expecting much from it. I was so pleasantly surprised. I used dry ricotta and spinach stuffed tortellini, and I cut it way down to only 4 ounces. I kept the other ingredient amounts the same. It was good, but I felt it needed a little something, so I added more garlic and pepper, a chopped onion, and a bit of red wine. I think the wine helped a lot. Made this way, it was enough to feed two very hungry people with a little left over for lunch. It reheated better than I expected, too.

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KBURIE

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Reviewed: Oct. 9, 2003

I loved this! BUT...I had to make some changes since the people in my house don't like spinach. (I do, so I wasn't happy about leaving it out.)This is what I did, even though it changed the recipe a bit. I added a bag of mixed veggies in place of the spinach, (Broccoli, Carrots, Cauliflower) and two cans of stewed tomatoes. I also added some fresh chopped parsley with the chopped garlic and a couple of chicken bullion cubes. It was fantastic! Thanks for the idea. One day I hope to do it the spinach way... just for me! But it is easy, healthy, and I will make it again and again this winter season.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Sep. 26, 2003

This was great recipe. I added some shredded carrots for color and some parmesan cheese to the soup while it was simmering. I served it with Mamma Bella Garlic Bread. It was delish!

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Jun. 30, 2003

I made this using homemade vegetable broth ("World's Greatest Vegetable Broth" also from this site). The homemade broth not only cuts way down on the sodium, but elevates a good weekday soup into a sublime experience. I also used refrigerated tortellini and fresh baby spinish to keep the light taste and texture. Great and easy recipe!

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PRK

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Reviewed: May 5, 2003

A delicious, healthy and fast dinner. Who could possibly ask for more? I too used chicken broth and frozen spinach. I also added more seasonings and tryed the new "packaged in the dry pasta section" tortellini. If you haven't already tried it; please do, as the pasta, I feel is much better than frozen. Thanks Midge for making one of my quickie night dinners that much quicker!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 5, 2003

A fast, easy and satisfying soup. I tinkered a bit by using chicken broth, frozen spinach instead of fresh, and one 9 ounce package of three-cheese tortillini plus one 9 ounce package of lemon-chicken tortillini. Using frozen spinach. means the ingredients for this soup can be kept on hand, so it can be quickly prepared for a last minute lunch or supper anytime. My husband loved it.

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Amanda

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Reviewed: Mar. 22, 2003

This is a delicious, quick, and healthy soup! I really liked the recipe and would definately make it again. I did improvise a little by adding cabbage and bell pepper. Give it a try... you won't be disapointed.

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WWANDDP

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Reviewed: Feb. 17, 2002

This was delicious. Neither my boyfriend, brother or I eat tomatoes, so we pulverized it in a hand blender, then added it to the broth. I also added a little cornstarch for body, which worked out nicely. I added the grated parmesan to the soup while cooking, then covered with shredded parmesan while eating. Cannot wait to make this again!!!!!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 25, 2001

This soup is VERY delicious and absolutely beautiful. I added a handful of chopped baby carrots when boiling the spinach and tortellini. It was very colorful! This is probably the most delicious soup I've ever had!!

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