Spinach Tortellini Soup

Spinach Tortellini Soup

212

"This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Reviews

212
  1. 260 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This soup was very tasty. I am currently a senior culinary school student and needed a quick soup to make for a party and this is the one a chose. I did make a few changes and additions though...

Most helpful critical review

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 tortell...

This soup was very tasty. I am currently a senior culinary school student and needed a quick soup to make for a party and this is the one a chose. I did make a few changes and additions though...

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. ...

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...

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 t...

I didn't bother with the original recipe. I followed some suggestions of others. I sauteed a whole chopped onion, 3 cloves of garlic, and 1 whole carrot, cut into matchsticks. I ended up using 3...

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 ...

This soup is so delicious and easy! I also add 2 cans of stewed tomatoes and used fresh garlic instead of powder. I also add chicken broth or extra water when the soup gets too thick and it wi...

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 tomatoe...

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 tortell...