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Spinach Tortellini Soup

Spinach Tortellini Soup
  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 6
Enjoy this delicious spinach soup made using mushroom and tortellini that is ready in just 30 minutes.
Updated July 30, 2010

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 (8-oz.) pkg. sliced fresh mushrooms (3 cups)
  • 4 (14 1/2-oz.) cans ready-to-serve chicken broth with 1/3 less sodium
  • 1 (9-oz.) pkg. refrigerated cheese-filled tortellini
  • 3 cups chopped fresh spinach
  • 1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese

Steps

  • 1
    Heat oil in large saucepan over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until tender. Add garlic and mushrooms; cook and stir 2 minutes.
  • 2
    Add broth; bring to a boil. Add tortellini; return to a boil. Boil 5 to 7 minutes or until tortellini are of desired doneness.
  • 3
    Stir in spinach; cook 1 to 2 minutes or just until wilted. To serve, spoon soup into individual soup bowls. Top each serving with cheese.

  • We suggest cheese-filled tortellini for this soup, but you can use your favorite flavor in its place. Try sausage, mushroom or chicken-filled tortellini.
  • To save preparation time, make this soup with pre-sliced mushrooms and pre-washed spinach.

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
25mg
8%
Sodium
900mg
38%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
12%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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