Recipe by Vino Girl
There are other tortellini soup recipes similar to this one, but try mine if you are looking for more vegetables and less pasta. This is quick and easy to make, and can easily be made on a busy weeknight. I think the red wine adds a lot to the flavor so that is one ingredient I would not skip.
Top Review by kssonrisa
This was great! I made a few changes, but kept the basics essentially the same. I made a double recipe, but did not double the spinach. I omitted the wine. I added two cups frozen mushrooms and two cups prepared matchstick carrots. I then cooked the torellini directly in the boiling soup for the last 10 minutes. I forgot to add the Parmesan at the end. It was still fantastic! Thanks for sharing!
- 2 (14 1/2 ounce) cans vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes (do not drain)
- 4 cloves garlic, minced
- 4 ounces cheese-filled egg tortellini, dry
- 1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
- 1 onion, chopped
- 1⁄4 cup red wine
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 tablespoons parmesan cheese, grated
- fresh ground black pepper, to taste
Directions See How It's Made
- In a large pot, combine all ingredients except the tortellini and parmesan cheese.
- Bring to a boil.
- Reduce heat and simmer, covered, for about 20 minutes.
- While the tomato and spinach mixture simmers, prepare tortellini according to the package.
- Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.
- Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
- Serve the soup in bowls, topped with the parmesan cheese.