Tomato-Tortellini Soup

Photo: Gooseberry Patch

Tomato sauce and grated Parmesan cheese make a creamy base for this tomato tortellini soup recipe that can be prepared in less than 20 minutes.

Yield: Serves 8 to 10


  • 1 tablespoon margarine
  • 3 cloves garlic, minced
  • 3 10 1/2 oz. cans chicken broth
  • 1 8-oz. pkg. cheese tortellini
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • 2/3 cup frozen chopped spinach, thawed and drained
  • 1 14 1/2 oz. can Italian stewed tomatoes
  • 1/2 cup tomato sauce


  1. Melt margarine in a saucepan over medium heat; add garlic. Saute for 2 minutes; stir in broth and tortellini. Bring to a boil; reduce heat.
  2. Mix in Parmesan cheese, salt and pepper; simmer until tortellini is tender.
  3. Stir in spinach, tomatoes and tomato sauce; simmer for 5 minutes.
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