Tortellini Soup
Description
This hearty tortellini soup is a quick and satisfying weeknight dinner that balances savory mushrooms, bright tomatoes, and earthy spinach. The cheese-filled pasta pockets add richness without heaviness, making it a perfect vegetarian main course. Simmered in low-sodium vegetable broth, the flavors meld beautifully for a warm, comforting bowl that feels both homemade and restaurant-quality. Ideal for cold evenings or when you need a wholesome meal ready in under 30 minutes, this recipe is reliable, affordable, and loved by the whole family.Ingredients
Directions
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Melt the margarine in a large nonstick saucepan or Dutch over medium heat.
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Add the sliced mushrooms and minced garlic; cook, stirring occasionally, until the mushrooms are softened, about 2 to 3 minutes.
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Pour in the vegetable broth, stewed tomatoes, and 3 cups of water; stir to combine and bring to a boil.
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Add the frozen tortellini to the boiling broth; return to a boil.
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Reduce the heat to low and simmer, stirring occasionally to prevent sticking, until the tortellini are cooked through, about 10 minutes.
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Stir in the thawed, squeezed-dry spinach and heat until just warmed through, about 1 minute.
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Ladle into bowls and sprinkle with freshly ground black pepper before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1910.5kcal
- % Daily Value *
- Total Fat 186.7g288%
- Saturated Fat 56.8g284%
- Cholesterol 156.6mg53%
- Sodium 842.4mg36%
- Total Carbohydrate 48.5g17%
- Dietary Fiber 17.2g69%
- Sugars 16.4g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
italian, vegetarian, tortellini, spinach, mushroom, tomato, broth, soup, easy, weeknight, comfort food, healthy, dinner, quick, family meal, stewed tomatoes, garlic, simmered, frozen pasta, low sodium
