Tortellini Tomato Spinach Soup

From: Chef #924171

On Jun 12, 2009

Great soup! I used vegetable broth and omitted the parmesan cheese. Thank you!

From: Chef #1251180

On May 17, 2009

Very tasty and super quick to prepare. I used olive oil cooking spray instead of the tablespoon of oil to cut back on as much fat as possible and it worked well. I also used a 28 oz can of tomatoes (with basil) to give a little more of a zing, and only 4 cups of chicken broth. Omitted the parm cheese at the end as well. I cooked the tortellini only 3/4ths done added the spinach and immediately packed 5 servings into containers for ready to go lunches and dinners. The pasta did not overcook, and I still had soup instead of stew. Will make again!

From: Ellee

On Apr 3, 2007

This is a amazing soup, and one of my boys' favorite dinners!!! I use more onion (a cup?) and 2-3 cloves garlic, plus italian seasoning. To save a step I throw the frozen package of chopped spinach into the pot when I add the broth and tomatoes, so no need to defrost or chop. I let the soup simmer away until we are 15 minutes away from eating, and then add the tortelli and cook until done. I've never added the paresan, don't think it needs it. The tricky thing about this soup is that it is not one you can make and keep warm on the stove to feed family members eating in multiple 'shifts.' After the tortellini is cooked al dente, it continues to swell up and soften and absorb a lot of the broth. Those eating after sports practices and evening meetings get more of a 'stew'. Still tastes great, though! I like to serve with warm crusty sourdough bread.

From: papergoddess

On Oct 1, 2002

This was delicious, and I felt like I was doing something nice for myself eating it! Very healthy and simple. I used beef tortellinis, because my family likes them, and I had a can of stewed tomatoes. I also added a little pinch of basil and oregano. I would hold off on the cheese until you taste the soup. I like it better without. That is a matter of personal preferrence.