Creamy Tortellini Spinach Soup

Eddie Szczerba


This one is a sticks to your ribs good! :)


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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1 pkg
cheese tortellini/12 ounces frozen
1 pkg
spinach, fresh,torn leaves only
1 pkg
mushrooms, fresh,sliced
1 medium
2 clove
6 c
chicken stock
1 pinch
salt and pepper
1 pinch
cayenne pepper
1 pinch
oregano, dried
2 Tbsp
basil, dried
1 pt
4 Tbsp
roux,(more if needed)
2 Tbsp
black pepper,cracked(optional)
1 c
parmigiano-reggiano, grated(optional)
2 Tbsp

How to Make Creamy Tortellini Spinach Soup


  • 1Begin by cooking the tortellini according to package instructions,set to the side when done. Saute the garlic,shallots and mushrooms in the butter then season with all of the spices,add the chicken stock and bring to a simmer.
  • 2When the broth is at a boil stir in the milk and then add the roux to thicken to your preference. Next,stir in the cooked tortellini and the torn spinach leaves.
  • 3Serve immediately with a sprinkle of grated cheese and cracked black pepper,enjoy!! :)

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About Creamy Tortellini Spinach Soup

Course/Dish: Cream Soups
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #delicious

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