Recipe: Easy Tortellini Soup

Easy Tortellini Soup
Easy Tortellini Soup Recipe

2  cans  14 1/2 ounce cans reduced sodium chicken broth
1  can 14 1/2  ounce can diced tomatoes,  undrained
1  package 9 ounces refridgered cheese tortellini
3  cups chopped fresh spinach
1  tablespoon balsamic vinegar
1/4 teaspoon pepper
1   medium onion diced
1  teaspoon olive oil
1  head of garlic minced
Shredded Parmesan Cheese, optional


In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Yield: 6 servings.

Credit: Originally published as Easy Tortellini Soup in  Healthy Cooking February/March 2011, p21

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