Total Time
Prep 10 mins
Cook 25 mins

Whip this one up on a weeknight for a fast, easy, and delicous soup!

Ingredients Nutrition


  1. Saute celery, onion, carrots and garlic in oil.
  2. Add spinach and tomatoes and simmer 10 minutes.
  3. Add spices and chicken broth.
  4. Simmer, covered, until vegetables are tender-crisp.
  5. Add water and tortellini and simmer 10- 15 minutes.
  6. Remove bay leaf and serve.
Most Helpful

This soup was really good my husband loved it. I made it for my grandmother and aunt after a long day of shopping and they thought it was wonderful. very very easy to make. Served it with salad and french bread. yum yum!!

Rachael February 27, 2002

I'm not a big soup eater, but this one hit the spot. It was very good and very filling. The only thing I did differently was to use Southwest Chicken & Herb boullion instead of regular to give it a little extra flavor. It was very good ~ easy too!

Wendy13 October 31, 2002

I really enjoyed this soup. I was a little free-wheeling with the ingredients (handfuls of spinach instead of cups, garlic powder instead of fresh garlic, guestimated amounts of liquid) but I don't think I did too much damage to the original idea. I thought I had fresh garlic, but as it has been many months since garlic harvest, it turned out to be no good, so had to use garlic powder. Even though I was a bit heavy handed with the broth, I ended up adding a bit more water at the end, as the tortellini soaked up a lot of liquid. The recipe seems to be unclear about what kind of tortellini it calls for (fresh,frozen or fresh,frozen) and I used dried, so that is probably why it was a thirsty soup. The recipe didn't state the size of the tortellini package, so I just threw in a couple big handfuls (my package was a Costco sized giant one.) The flavor was mild, but nice. I didn't have fresh basil either (what didn't I change here?) so used 2 tsp. dried. I'm sure fresh would have been much better, and the flavor would have probably been a little more intense. I'm sure I'll be making this again, hopefully with fewer substitutions. I may add a zucchini next time, as I think that would be a nice addition to the veges.

Cook In Southwest April 10, 2009