This hearty, Italian-style pasta and bean soup is packed full of flavor and nutrients with spinach, bell pepper, white beans, tomato and Parmesan cheese. Just add a slice of crusty Italian bread and you've got dinner.
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.
My roommate asked for Italian-style Wedding Soup since he really liked Campbell's version but not the sodium. Never have even tasted this soup or made it. turned out terrific! My husband loved it too he only got one serving before it was gone. I gave this recipe a 4 star as I made a lot of changes. Added 2 carrots with other veggies, doubled the Italian seasoning and broth, added crushed red pepper and black pepper, 2 pinches of sugar and at the end end added 10 turkey meatballs sliced into bite-sized pieces.
This was a tasty & quick weeknight meal. I did add two sweet italian turkey sausage links, because my husband doesn't consider it dinner if there's no meat, but I have to admit, the turkey sausage was a nice addition flavor and texture wise. I took the advice of an earlier reviewer and put the spinach in at the end, along with the cooked turkey sausage.
Made this last night on a whim and LOVED it! The soup comes together quickly, is hearty enough for a main dish, and pairs perfectly with sliced French bread. Don't skip the Parmesan on top; it made the soup come alive!
I don't usually make soups--only chili occasionally, but I bought a large package of cheese tortellini at Costco and thought this looked like an interesting use of some of it. It turned out to be one of my favorite uses for them! Can't wait to make it again--it was hearty and delicious and the leftovers were just as good!
Good quick weekday soup & something different for refrigerated tortellinis. I thought it needed salt & pepper, but I also used homemade chicken stock that had no salt. Next time I will add the spinach at the time I add the tortellini so it will keep some of it's texture & pretty green color.
This is a regular on my family's dinner menu. Even my kids like it (well, my 5-year old mostly picks out the tortellini! but she gave it a thumb's up!). We have served it to guests over the years who have all raved about it. We love this recipe.
I had this recipe at my friend's house. It was so good, I created an account here to rave about it. I don't know if it soaks up the liquid after the first serving as some suggest. I do believe my friend doubled the liquid and halved the tortellini. She had this cooked in 20 min. from beginning to table top and served it with hard crusty rolls. Perfect vegetarian meal for a chilly afternoon. YUM!
Loved this soup. I doubled the liquid and the tortellini still soaked up all the broth by the next day. Next time I will not use the tortellini. It really doesnt need it!! A handful of small pasta would be sufficient, but not necessary. Can't wait to make again.
I tried this recipe for a soup potluck at work, mainly because we have several vegetarians on the team and this got such good reviews. I doubled the broth and seasoning, like many of the reviewers did, and also left out the tomato (didn't any in the pantry -- oops). Of the four soups we served, this one disappeared first. Definitely a hit!
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