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Easy Tortellini Soup

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 6 mins
Cook time 17 mins

Serves: 4

Cathy Paulsen, 62, Pleasantville, N.Y. (mom of Dwyer Frame, All You senior style editor) "My family loves this soup on a cold night or when someone feels sick."


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/4 cup tomato sauce
  • 1 8- or 9-oz. package refrigerated or dried tortellini (cheese or meat)
  • 4 ounces frozen chopped or whole-leaf spinach, thawed and squeezed dry
  • 1/4 teaspoon crushed red pepper, or to taste
  • Salt and pepper
  • 1/4 cup grated Parmesan

Nutrition Information

  • calories 328
  • fat 15 g
  • satfat 5 g
  • protein 18 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 28 mg
  • sodium 635 mg

How to Make It

  1. Warm oil in a large pot over medium heat. Sauté garlic, stirring frequently, until fragrant, about 30 seconds. Stir in broth and tomato sauce.

  2. Raise heat to medium-high and bring to a boil. Add tortellini, spinach and crushed red pepper. Reduce heat to medium and cook, stirring occasionally, until tortellini is tender, about 8 minutes or as package label directs. Season with salt and pepper. Divide soup among 4 bowls and sprinkle each with 1 Tbsp. grated Parmesan. Serve immediately.