Italian Tortellini Soup

Oxmoor House
Escarole is a type of endive with crisp, curly green leaves that taste slightly bitter--it may be substituted for spinach in this recipe.
7 servings


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1 medium fennel bulb
2 teaspoons olive oil
1 cup finely chopped carrot
2 garlic cloves, minced
4 (10 1/2-ounce) cans low-sodium chicken broth
1 bay leaf
1/4 teaspoon salt
Black pepper
1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked
2 cups shredded spinach or escarole
7 teaspoons grated Romano or Parmesan cheese


1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.

2. Heat oil in a large saucepan over medium heat until hot. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

3. Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender. Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.

Created date

April 2008

Nutritional Information

Calories 179
Caloriesfromfat 29 %
Fat 5.8 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.2 g
Carbohydrate 22.9 g
Fiber 1.3 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 312 mg
Calcium 0.0 mg