Tortellini Tomato Spinach Soup

From: Irmantrude

On Oct 27, 2009

The whole family loved this, kids too. I just dumped the frozen spinach in with the broth and tomatoes (less work), I used frozen tortellini, and added some Italian seasoning. I didn't think it needed any salt or parmesan. It went well with crusty bread. This was so fast, easy, yummy, and healthy. We'll be making it a lot. Thanks!

From: Jaudon

On Oct 26, 2009

This is fantastic, and so easy! I used half chicken/half beef broth and extra spinach to use up what was on hand. I used sausage tortellini, but next time I think a strong mushroom tortellini would be the best. I omitted the parmesan and it was amazing without it. Thanks for the easy and healthy recipe!

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.