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Spinach Tomato Tortellini Soup

Total Time

Prep/Total Time: 30 min.


6 servings (about 2 quarts)

Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don’t forget the sprinkle of Parmesan cheese—it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.


  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3 tablespoons shredded Parmesan cheese


  1. In a large saucepan, saute onion and garlic in oil until tender. Add the broth, water, sugar, salt and pepper. Bring to a boil. Add tortellini; cook for 7-9 minutes or until tender, stirring occasionally.
  2. Reduce heat. Stir in tomatoes and spinach; heat through. Just before serving, sprinkle with Parmesan cheese.

Nutrition Facts

1-1/2 cups: 206 calories, 7g fat (3g saturated fat), 20mg cholesterol, 782mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1 starch.

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