This quick and easy recipe for Tortellini Spinach Soup is perfect for those weeknight meals when you come home a bit late and don’t have time to prepare a big meal…. or even better... a great weekend meal so you can relax and not spend time in the kitchen.
The original recipe was from a Pillsbury Classic Cookbook… Dinner in Minutes… and this certainly fits the bill.. you can have dinner on the table in under 30 minutes.
I cut up a medium onion and throw it into my mini processor with the clove of garlic… a few pulses and it’s perfectly chopped and mixed.
The recipe calls for cheese-filled tortellini… you can substitute any flavor you prefer… Italian sausage filled or chicken and pesto are also terrific in this soup.
Serve this with Crescent Garlic Toast and you have yourself a quick and easy… and terrific supper in no time!
Recipe: Tortellini Spinach Soup
All you need:
1 tablespoon olive oil
1 cup sliced carrots
1 medium onion, finely chopped
1 large clove garlic, finely chopped
3 (14 ½ oz.) cans chicken broth
1 pkg. (9 oz.) refrigerated uncooked cheese-filled tortellini
2 cups frozen cut leaf spinach (from a 16 oz. bag)
½ teaspoon dried oregano
½ cup shredded mozzarella cheese
All you have to do:
In a 4 quart pot or Dutch oven, heat the olive oil over medium heat.
Add the carrots, onion and garlic. Cook until the onions are soft, do not let the onions or garlic brown, if they start to, turn the heat down a little.
Add the broth and bring to a boil.
Add the tortellini and boil gently for 4-5 minutes or until the tortellini are almost tender.
Add the spinach and oregano and simmer for an additional 3 minutes or until the spinach is tender. Stir occasionally.
Serve in bowls and sprinkle each with a little mozzarella cheese.
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