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Spinach-Tortellini Soup

Photo: Tina Cornett
Prep time 10 mins
Cook time 20 mins
Yield 16 cups


  • 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

How to Make It

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

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

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

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