Tortellini and Spinach Soup

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READY IN: 30mins
Recipe by Leslie in Texas

This recipe comes from the Food section of the October 29,2008 Houston Chronicle. It's very quick and easy to make and tastes great! For a heartier soup you may add a 28 oz, can of petite diced tomatoes and/or a 15 1/2 oz. can of cannellini beans, drained and rinsed. You might also add 1 medium onion, finely chopped- cook it with the garlic until translucent.Serve with a crusty garlic bread and some cold white wine for a great dinner that comes together easily.Recipe can easily be doubled, on.

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium low heat.
  2. Add garlic: cook until just golden, 1 to 2 minutes.
  3. Pour in wine;heat to a boil.
  4. Cook until wine is slightly syrupy, about 6 minutes.
  5. Stir in broth;heat to a boil.
  6. Add tortellini;cook according to manufacturer's directions.
  7. About 2 minutes before the pasta is done, stir in spinach; cook until spinach wilts slightly. Season with pepper to taste.
  8. Ladle into bowls: sprinkle with Parmesan and serve.

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