Spinach Tortellini Soup
  • Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 5 minutes
  • 6 cups low-sodium chicken stock
  • One 9 ounce package cheese tortellini
  • One 10 ounce package frozen chopped spinach, thawed and squeezed
  • 1 to 2 teaspoons minced garlic
  • One 14.5 ounce can Italian style stewed tomatoes
  • Dried basil, to taste
  • Kosher salt and freshly ground black pepper
  • Parmesan cheese, grated for serving
  1. Bring the stock to a simmer in a large pot over medium heat
  2. Stir in the tortellini and simmer gently for 3 minutes
  3. Stir in the spinach, garlic, tomatoes, and dried basil
  4. Season with salt and pepper
  5. Return to a simmer and cook for 2 to 3 more minutes
  6. Serve hot with the grated Parmesan cheese
This soup is a great meal for fall time.