This soup is substantial enough for supper, along with a crisp salad and a loaf of crusty bread, or you can serve it for lunch on a weekend.
My Private Note
Units: US | Metric
- 4 tablespoons unsalted butter
- 5 -10 garlic cloves, chopped
- 8 cups good-quality vegetable broth
- 12 ounces fresh tortellini or 12 ounces frozen cheese tortellini
- 3 cups ripe tomatoes, diced (or one 28-ounce can, with liquid)
- 1 lb spinach, washed and stemmed, coarsely chopped if large
- 10 -20 basil leaves, coarsely chopped
- grated parmesan cheese
- 1Melt the butter in a large saucepan over medium-high heat.
- 2Add the garlic and saute until fragrant, about 2 minutes.
- 3Add the broth and bring to a boil.
- 4Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
- 5Add the tomatoes, reduce heat to simmer, and cook just until the pasta is tender.
- 6Stir in the spinach and basil and cook until just wilted, 1 to 2 minutes.
- 7Serve sprinkled with the grated cheese.
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Nutritional Facts for Italian Country Soup
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 422.6
- Calories from Fat 166
- Total Fat 18.4 g
- Saturated Fat 10.5 g
- Cholesterol 66.5 mg
- Sodium 393.8 mg
- Total Carbohydrate 51.2 g
- Dietary Fiber 6.0 g
- Sugars 4.9 g
- Protein 16.5 g
The following items or measurements are not included: