Tortellini and Spinach Soup

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Serves 6, 1 1/2 cups per serving
This simple, delicious soup is perfect for a cold winter night!

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Steps

1. Heat the stock to a boil.

2. Add the spinach, carrots, onions, garlic, and parsley.

3. Add pepper and thyme as desired. Let simmer for 15 minutes.

4.Add tortellini and simmer for another 3 minutes. (Do not overcook tortellini!)

5.Top with a sprinkle of Parmesan cheese. Serve immediately.

Notes

Ingredients

8 cups low-sodium chicken or vegetable stock

1 pound bag fresh or frozen chopped spinach

4 medium carrots, grated or thinly sliced (~2 cups)

1 onion, chopped (~1 cup)

2 cloves garlic, chopped

2 tablespoons fresh parsley, chopped

Black pepper, to taste

Thyme, to taste

1 pound bag frozen cheese tortellini

Grated Parmesan cheese

Materials

Cutting board, knife, large pot, spoon

More About Spinach

How to Select

Look for perky, green leaves. Avoid leaves that are wilted, brown or yellow.

How to Store

Keep spinach in the original bag or plastic container or in a plastic bag. Store as cold as possible without freezing. Spinach can be stored for 3-5 days. Wash the spinach just before use, not before storing.

How to Prepare

Add spinach to soups. casseroles, chilis, spaghetti sauce, stir frys, salads, sandwhiches, pizzas or smoothies; the possibilities are almost endless!