Spinach and Tortellini Soup
Total TimePrep/Total Time: 20 min.
Makes6 servings (2 quarts)
I made this soup tonight and it was delicious. Extremely easy. I added boneless, skinless chicken thighs- I browned them in the pot before adding the rest of the ingredients. Allowed them to braise in the broth (changed it to unsalted chicken broth), tomatoes and seasonings for about 30 minutes, then removed them and they shredded easily. Put the chicken back in the pot, then added the tortellini. I only cooked the tortellini for 7 minutes to help them stay firm, then added the spinach and some fresh chopped parsley. Added Plenty of salt and pepper since my broth was unsalted. Topped the bowls with fresh grated Parmesan and it was delicious. Perfect for a rainy October night!
Note to Paula....when making soups with pasta I learned a trick that the pasta will not get soggy/overcooked. Make your soup and cool it.Make your pasta on side al dente and cool it.Then when the ingredients are cooled you combine them.The pasta will hold up better and tou can even freeze it and the pasta holds up. I also think as another person stated here I'd use chicken stock instead. Unless of course I was making for vegetarians in the crowd.....lol
Delicious! The only change I made was the substitution of low-sodium chicken broth for the vegetable broth. Simple and healthy. Best eaten immediately--the tortellini were a bit soggy when re-heated the next day. Will make this again very soon!
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Love this soup! I added shredded chicken, fresh basil and lemon juice. So healthy and delicious!
Absolutely delicious and so easy to make. I didn't have refrigerated tortellini so I substituted half a bag of frozen cheese ravioli and since I used Italian diced tomatoes that already had seasoning in them, I didn't add the Italian seasoning. Very quick to make and oh so good.
So easy and delicious! Very satisfying on a cold night!
This soup was SO easy to make. It was the perfect pick-me-up on a chilly Wisconsin night. The only change I made was to use Italian-style diced tomatoes instead of the no-salt added version. I served the soup with homemade garlic bread—and I already plan to make it again.
My favorite soup!