Quick Vegetable Spinach Wtortellini Soup Recipes

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VEGETABLE TORTELLINI SOUP RECIPE



Vegetable Tortellini Soup Recipe image

Vegetable Tortellini Soup Recipe - This quick and easy vegetable tortellini soup comes together in minutes for a flavorful soup recipe loaded with vegetables and delicious bites of tortellini.

Provided by Robyn Stone

Categories     Main Course     Soup

Time 20m

Number Of Ingredients 11

1 tablespoon olive oil (optional)
½ medium onion (diced (optional))
2 cloves garlic (minced (optional))
2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
1 pound peeled and diced whole tomatoes or 1 (15-ounce) can diced tomatoes
4 cups vegetable broth
1 1/2 teaspoons Italian Seasoning Mix
1 medium zucchini (chopped (optional))
1 (9-ounce) package refrigerated cheese tortellini
2 cups chopped fresh spinach or 1 package frozen and thawed spinach
grated Parmesan cheese (for serving)

Steps:

  • Add olive oil, onions, garlic, and carrots to a Dutch oven set over medium heat. Cook until just tender, about 3 minutes. Stir in tomatoes, vegetable broth and Italian Seasoning Mix.
  • Stir in the zucchini (if using), tortellini and cook until the tortellini is cooked through, about 5 to 7 minutes. Remove from the heat and add the spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
  • Serve warm with grated Parmesan cheese, if using.

Nutrition Facts : ServingSize 2 cups, Calories 203 kcal, Carbohydrate 17.9 g, Protein 7.5 g, Fat 4.8 g, SaturatedFat 1.2 g, Fiber 2.7 g, Sugar 4.2 g

CONTEST-WINNING VEGGIE TORTELLINI SOUP



Contest-Winning Veggie Tortellini Soup image

"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 12

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

Steps:

  • In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Nutrition Facts :

SPINACH AND TORTELLINI SOUP



Spinach and Tortellini Soup image

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. -Debbie Wilson, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1 teaspoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 cans (14-1/2 ounces each) vegetable broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese
Freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 799mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving

Steps:

  • Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

QUICK VEGETABLE-SPINACH W/TORTELLINI SOUP



Quick Vegetable-Spinach w/Tortellini Soup image

This soup was taken from an old recipe book of my mother's. This was the last meal I prepared for her in 2004 before she passed away. She saw a picture of this soup in her book and said it looked good. So I went to the store, purchased the ingredients and made it for her...to her surprise, as she wasn't eating very well at...

Provided by Vicki H

Categories     Other Appetizers

Time 25m

Number Of Ingredients 6

4 c water (you could use chicken broth as an option)
1 pkg vegetable soup mix (knorr)
1 - 10 oz pkg frozen chopped spinach - thawed & sqeezed. ( i used 2 cups fresh and cut it up)
1 - 9 oz pkg. refrigerated beef or cheese tortellini pasta (i used the multi-colored pasta cheese filled this time in the picture).
-- parmesan cheese - freshly grated
-- black pepper

Steps:

  • 1. Very simple: Place water, or broth, in a 3 qrt pot, with the vegetable soup mix. Simmer 5 minutes. - Add spinach and tortellini, and simmer an additional 5-7 minutes - until pasta is tender. -- Serve with grated parmesan or romano on top.

QUICK TORTELLINI SOUP



Quick Tortellini Soup image

Great for a cold winter day! Warm and smooth! You can easily add in celery and carrots and other vegetables. And if you omit the tortellini and add these vegetables, it makes a perfect soup for when you're sick!

Provided by pandawanda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
5 cloves garlic, chopped
3 cups chicken broth, or as needed
2 (14.5 ounce) cans diced tomatoes
1 cup spinach
1 teaspoon red pepper flakes
salt and ground black pepper to taste
2 cups cheese tortellini

Steps:

  • Heat olive oil in a pot over medium heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a simmer. Add tomatoes and spinach; simmer until flavors blend, about 25 minutes. Season with red pepper flakes, salt, and black pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in tortellini and return to a boil. Cook until tortellini float to the top, 3 to 4 minutes; drain.
  • Mix tortellini into tomato mixture; simmer for 5 more minutes.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 22.2 g, Cholesterol 15.6 mg, Fat 7.7 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 350.5 mg, Sugar 4.3 g

TORTELLINI SPINACH SOUP



Tortellini Spinach Soup image

Make and share this Tortellini Spinach Soup recipe from Food.com.

Provided by Caseylaine

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages creamed spinach, defrosted according to package directions (Stouffer's)
3 1/2 cups water
1 (1 1/2 ounce) envelope dry vegetable soup mix (Knorr)
1 (9 ounce) package cheese tortellini (Buitoni)
parmesan cheese

Steps:

  • Heat water and soup mix in large saucepan to boiling; reduce heat to low.
  • Add tortellini and creamed spinach, cook for 5 minutes or until tortellini is tender.
  • Top each serving with parmesan cheese.

Nutrition Facts : Calories 228.1, Fat 5.1, SaturatedFat 2.5, Cholesterol 27.1, Sodium 1066.2, Carbohydrate 35.9, Fiber 1.5, Sugar 1, Protein 9.8

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

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.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
¼ tablespoon dried basil
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

  • 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 Facts : Calories 223.6 calories, Carbohydrate 33.2 g, Cholesterol 28.1 mg, Fat 6 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 293.5 mg, Sugar 2.2 g

QUICK & EASY TORTELLINI SOUP WITH SPINACH AND TOMATOES



Quick & Easy Tortellini Soup With Spinach and Tomatoes image

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.

Provided by Vino Girl

Categories     Spinach

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • Drain.
  • Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.
  • Serve the soup in bowls, topped with the parmesan cheese.

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