Tortellini Soup

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1910.5

Dietary: Gluten-free, Vegetarian

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

1 tablespoon Unsalted margarine -- (stick)
2 cup Sliced mushrooms
1 clove Garlic -- minced
2 cup Low sodium vegetable broth
14 ounce Tomatoes, stewed -- (italian-style)
3 cup Cheese tortellini -- (frozen)
10 ounce Frozen chopped spinach -- thawed, squeezed dry
Ground pepper

Directions

1
Melt the margarine in a large nonstick saucepan or Dutch over medium heat.
2
Add the sliced mushrooms and minced garlic; cook, stirring occasionally, until the mushrooms are softened, about 2 to 3 minutes.
3
Pour in the vegetable broth, stewed tomatoes, and 3 cups of water; stir to combine and bring to a boil.
4
Add the frozen tortellini to the boiling broth; return to a boil.
5
Reduce the heat to low and simmer, stirring occasionally to prevent sticking, until the tortellini are cooked through, about 10 minutes.
6
Stir in the thawed, squeezed-dry spinach and heat until just warmed through, about 1 minute.
7
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.

Keywords: 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

Read it online: https://www.chefs-mate.com/recipe/tortellini-soup-4-pts/