Prep 5 mins
Cook 15 mins
Dinner doesn't get much easier, or quicker, than this. It tastes even better reheated the next day. I got the recipe somewhere on the web, and it was supposedly from a student at a culinary school.
- 1 (10 ounce) package frozen spinach
- 2 (14 1/2 ounce) cans chicken broth (approximately 4 cups)
- 9 ounces fresh tortellini
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon garlic powder (see note)
- salt and pepper, to taste
- In a large pot over high heat, combine the spinach and chicken broth.
- Heat to boiling and then reduce heat to low.
- Add the tortellini and let simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.
- Season with basil, garlic powder and salt and pepper to taste.
- NOTE: Instead of the garlic powder, I usually use pre-minced garlic I get in the jars.
- Also, I always use fresh tortellini for this, but I don't see why couldn't substitute dried, just adjust accordingly for the cooking time.
This was easy, fast, and fantastic. I subbed the liquid from a 14 oz. can of spinach for one cup of the chicken broth and made the rest of the recipe as written. It's delicious comfort food. My co-workers will go nuts tomorrow thinking I slaved all night making this.
I loved this soup! I made it for my boyfriend for Valentine's Day and he loved it too. He is a rather picky eater and the simplicity appealed to him. He's not a fan of spinach, so I replaced the spinach with frozen peas...I highly recommend it!
This is the best soup! So easy to make too.I used frozen tortelini, had to add some cooking time for that. I took this to a church supper and everyone raved about it. I plan to make it again this weekend. You know it is a matter of taste but I kinda like this cold too!