163 Reviews of Tortellini Tomato Spinach Soup

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.

From: blakesle

On Oct 1, 2002

Loved this soup...I used cheese tortellini and also sprinkled with mozza in addition to parmesan. Very quick and easy... Thanks Catherine

From: Sackville

On Jan 10, 2004

Good easy soup, but it had a bit too much spinach for my taste. I would cut the spinach down to 6-8 ounces and make sure to chop it fairly fine so it's easy to eat in a soup. I used the full 6 cups of chicken broth.

From: Donna from Las Vegas

On Nov 2, 2002

Great soup! I added fresh basil leaves and also another can of diced tomatoes. Fantastic!

From: ms_bold

On Nov 2, 2006

Wonderful soup. I used a can of petite diced tomatoes with garlic and olive oil instead of the whole tomatoes. We loved the flavor of this soup and will make it often. Update 11-2-06: I prepared this adding some browned and crumbled Italian sausage for an Autumn party. It was a hit among everyone, but the men really enjoyed the sausage in the soup.

From: Suzanne Siegel

On Feb 11, 2003

I made this for dinner last night with grilled ham and cheese sandwiches. (I have a husband who prefers soup and sandwich suppers to just about anything else.) This soup was delicious and superfast and easy. I used Muir Glen fire roasted tomatoes, which added a nice smoky flavor, and packaged fresh spinach. A definite keeper!

From: Rai

On Feb 5, 2007

This is a great soup! I didn't have any canned broth, so I made my own veggie broth by boiling an onion, celery, baby carrots, and salt and pepper, then straining out the veggies. I never made broth before, so I was scared I was going to ruin the recipe, but it was wonderful! I also added a little bit of basil and oregano. I think fresh spinach is the best to use. I've used frozen spinach in soups before, and I'm not a fan of the texture, it gets slimy. This is a very light and healthy and fresh tasting soup. I will be making it again!

From: ~jb4~

On Jan 16, 2008

I came across this recipe this morning. I have been home laid up with a broken tailbone, bulging disc and some pulled muscles, so I was looking for easy recipes that I can whip up. Oh my, this is so delicious. I changed it up a bit, I used mini raviolis and a can of italian diced tomatoes, the one with the seasonings in it. I only need 5 cups of chicken broth. I will add this to our list of soups and I will for sure be making this again and again. Thanks so much for sharing!

From: BetteDavisLies

On Feb 17, 2008

My husband made this for dinner a few nights ago. It is cheap, healthy, easy, and DELICIOUS. We used fresh whole wheat three cheese tortellini with a side of crusty rosemary olive oil bread. I noticed that many people reduced the spinach, and that surprised me. The high spinach content makes this soup stand out from the others that I've tried in the past, and it is healthier. (Come on people!) We have already made it again using ravioli, which also works nicely, though I prefer the texture of the tortellini better. I add a dash of red pepper flakes for a quick, and the parmesan is not a must, but a luxury that can be afforded.