Spinach Tortellini Soup
With its short ingredient list and quick assembly, this Spinach Tortellini Soup is perfect for busy weeknights. From start to finish, it will be ready in 15 minutes!
Servings: 6 servings
Calories: 372kcal
Ingredients
- 12 ounces frozen chopped spinach no need to thaw
- 4 cups chicken or vegetable broth
- 28 ounces canned stewed tomatoes
- 14 ounces can tomato sauce
- 1 chicken or vegetable bouillon cube
- 1 clove garlic minced
- 20 ounces refrigerated cheese tortellini
- Shaved Parmesan cheese for serving
Instructions
- In a large soup pot or Dutch oven, combine 12 ounces frozen chopped spinach, 4 cups chicken or vegetable broth, 28 ounces canned stewed tomatoes, 14 ounces can tomato sauce, 1 chicken or vegetable bouillon cube, and 1 clove garlic. Bring to a boil over medium-high heat.
- Using the back of a spoon, smash the tomatoes to break them into smaller pieces, if necessary.
- Add in 20 ounces refrigerated cheese tortellini and cook for about 7 minutes or until the pasta is cooked through.
- Serve topped with Shaved Parmesan cheese.
Notes
- Stewed tomatoes are slow-cooked with veggies and spices to have tons of flavor—and that makes them really important for this shortcut recipe. They’ll be in the same aisle as canned diced tomatoes.
- Put down the salt shaker! Between the broth, stewed tomatoes, and bouillon, this soup tends to be perfectly seasoned without adding salt. Make sure to taste before adding any additional salt!
- Some brands of stewed tomatoes come diced and some come in whole tomatoes or half tomatoes. If the stewed tomatoes you are using are whole or half, follow step #2 to break up the tomatoes into smaller chunks.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 56g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 39mg | Sodium: 1799mg | Potassium: 699mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7166IU | Vitamin C: 18mg | Calcium: 269mg | Iron: 6mg
