Italian Tortellini Soup

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

Yield: 7 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 29%
  • Fat: 5.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.2g
  • Carbohydrate: 22.9g
  • Fiber: 1.3g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 312mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
  2. 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. 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.
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