Italian spinach and tortellini soup
5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
This brothy, vegetable-packed soup—ready in just 25 minutes—features store-bought tortellini that makes it heartier and tastier. The cheese tortellini keeps this dish meatless but you can use whatever variety you like. The spinach is added at the very end, and cooked just until wilted before being pulled off the heat. The result is softened spinach that hasn’t gotten too mushy—you want it to still have some texture. Baby spinach is a good choice here since the tender stems don’t need to be removed before being added the soup. Serve it with a slice of crusty French bread to sop up the flavorful broth.
Ingredients
Olive oil
2 tsp
Uncooked onion
1 medium, chopped
Uncooked zucchini
2 medium, halved lengthwise and thinly sliced
Garlic
3 clove(s), minced
Italian seasoning
1½ tsp
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Red pepper flakes
⅛ tsp
Low sodium vegetable broth
43½ fl oz
Canned diced tomatoes
14½ oz, (1 can)
Water
½ cup(s)
Store-bought refrigerated cheese filled tortellini
9 oz, (1 package) refrigerated
Baby spinach
4 cup(s), loosely packed or chopped fresh spinach
Fresh basil
¼ cup(s), chopped
Grated Pecorino Romano cheese
3 Tbsp
