spinach tortellini soup

Name: Spinach Tortellini Soup
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 6 cup(s) low-sodium vegetable stock; 1-2 teaspoon(s) garlic, minced; 1 package(s) cheese tortellini (9 ounces); - basil, dried; 1 package(s) frozen chopped spinach, thawed and squeezed; - salt and pepper to taste; 1 can(s) stewed tomatoes, italian style; 1/2 teaspoon(s) red pepper flakes (optional); - parmesan cheese for garnish

6 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on Jun 1, 2015

Contributed by: Linda Neal This recipe is so easy and tasty too! With the addition of crusty Italian bread this soup becomes a meal. Note: You can substitute vegetable stock during Lent.

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prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

6 cups low-sodium vegetable stock
1-2 teaspoon garlic, minced
1 package cheese tortellini (9 ounces)
- basil, dried
1 package frozen chopped spinach, thawed and squeezed
- salt and pepper to taste
1 can stewed tomatoes, italian style
1/2 teaspoon red pepper flakes (optional)
- parmesan cheese for garnish

How To Make spinach tortellini soup

Step 1

In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes.

Step 2

Stir in spinach, garlic, basil, salt, pepper, tomatoes and red pepper flakes (optional).
Step 3

Return to simmer and cook for 2 to 3 more minutes serve hot with Parmesan cheese.
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