“This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day.” - by Nicole
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 224 cal
- 11%
- Fat
- 6 g
- 9%
- Carbs
- 33.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (195)
Rate This Recipe
"This soup was very tasty. I am currently a senior culinary school student and needed a quick soup to make for a party and this is the one a chose. I did make a few changes and additions though. Fir..." See morest of all, the tortellini shouldn't be cooked IN the soup. The starch from the tortellinis only causes the soup to thicken like a stew and they end up being overcooked and mushy. I cooked them seperately and added them to the bowls at service time. This soup was also lacking color, so I added some shredded carrots to the simmering broth to add both flavor and color. With all this being done, the soup was wonderful."
Jennifer
"I love this soup, but I do make some modifications -- I use fresh spinach and basil, add in fresh vegs (carrots, celery, onion, peas...) and add in some white wine and garlic for good measure. Yum!..." See more"
Alexy11
"Easy and excellent. Picking up on others' suggestions, I sauteed onion and garlic, added dried basil, then the broth (1 qt.), some shredded carrot and zucchini, along with a lot of fresh spinach, 1/4 ..." See moretsp. lemon pepper. Then the tortellini, to simmer just 'til al dente. Grated parmesan on each serving. Is this a great country, or what!! "
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