Hello all! Boy, do I love tortellini. It’s super easy to get from the freezer and toss into soups and salads!! Below is a recipe for Spinach Tortellini Soup. You can change up the veggies depending on what you have on hand. I do it all the time!
Spinach Tortellini Soup
Adapted from Allrecipes
- 2 Tbsps olive oil
- 2 cloves garlic
- 1 onion (I use sweet yellow onion)
- 1 package frozen chopped spinach*
- 1 cup carrots, julienned
- 1 cup mushrooms (white button will do, but I prefer baby bella)
- 1/4 tsp basil
- 4 cans chicken broth
- 1 package cheese tortellini
- Salt & pepper to taste
- Saute garlic and onion in olive oil.
- Add broth, veggies and spices, bring to boil and simmer for 10 minutes.
- Add tortellini and return to boil, then simmer for 10 minutes.
*Note: I find it’s helpful to let the block of chopped spinach float in the chicken broth for a few minutes while cooking, then I’ll remove it and break it into pieces. It’s difficult to break the block if fully frozen and I always forget to leave it out beforehand to thaw a bit.
Bailey Bakes 