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Tortellini & Spinach Soup

4-6 servings
prep time: 10 minutes
cook time: 20 minutes

  • 1 can (~15 oz.) diced tomatoes
  • 5 cups chicken broth (or water with Better than Bouillon)
  • 1/2 large onion
  • 1 large carrot, chopped
  • 1 tsp. minced garlic or 1 clove garlic, minced
  • dash pepper
  • 1 pkg. (~12 oz.) refrigerated or packaged tortellini
  • 1 (~10 oz.) can white beans
  • 1/2 bag fresh spinach, rinsed and chopped or 1 small package frozen, chopped spinach
  1. Place the first six ingredients in a large saucepan. Bring to a boil, then simmer uncovered for 15 minutes.
  2. Blend with a blender wand lightly, leaving some chunks but smoothing the rest (it's personal preference). If you don't have a blender wand, proceed to the next step.
  3. Bring the soup to a boil again. Add the tortellini and drained beans, cover and simmer for 4 minutes.
  4. Turn off the heat and add the spinach. Stir until the spinach wilts (turns soft and shrinks).

Variations:
You can use frozen, chopped spinach, but you must defrost the spinach first: Open package and place spinach in a colandar to defrost and drain or defrost in microwave.