Garlic Tortellini Soup
I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. —Donna Morgan, Hend, Tennessee
Ingredients
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Reviews
I make this often, it’s so easy & so delicious. We love it!
This soup is quick and delicious. Family loved it and asking me to double the recipe next time I make it.
The perfect lunch or dinner on a cold day. My family loved it.
A quick soup with a lot of flavor. The fresh cheese tortellini was a nice change of pace and used petite diced tomatoes instead of the tomatoes with chilies. Might try using fresh spinach next time I make this yummy soup. Made and reviewed for the Alphabet tag game.
Make exactly as the recipe stated or with any kind of tortellini. Add ons can be ground sausage, chicken or any left over veggie you have on hand. Clean out the refrigerator and then freeze the "planned" overs because this is wonderful for lunch or dinner.
This soup makes for a tasty, quick and easy weeknight dinner. I threw in some rotisserie chicken I had leftover, some ground nutmeg to the spinach and some fresh thyme to the broth.
This was super easy to make and I loved the flavor. The chilies really made the difference. Even my husband liked it.
soothing and warming on a cold winter night. next time will add more garlic (we love it so.) also maybe a mix of cheese and meat tortellini.
AMAZING dish. Quick, easy, and TASTEY. I added 3 garlic cloves instead and used a four cheese tortellini. Low sodium chicken broth did well for me as well as low sodium italian herb diced tomatoes. Perfect for a cold winter evening!
Good