Spinach-Tortellini Soup

Southern Living
Spinach-Tortellini Soup Recipe
Photo: Tina Cornett
16 cups


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1 (14 1/2-ounce) can chicken broth
4 cups water
2 extra-large vegetable bouillon cubes
1 (10-ounce) package frozen chopped spinach, unthawed
2 (14 1/2-ounce) cans stewed tomatoes, undrained
1 garlic clove, minced
2 (9-ounce) packages refrigerated cheese-filled tortellini
1/2 cup shredded Parmesan cheese


Prep: 10 Minutes
Cook: 20 Minutes

Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.

Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.

Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.

Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Created date

October 2003