RECIPE: Tortellini Spinach Soup

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Tortellini Spinach Soup

  • 4 tablespoons unsalted butter
  • 2 large garlic cloves, finely minced
  • 1 cup finely chopped onion
  • 1 1/3 cups finely chopped celery
  • ¾ cup diced carrots (peeled)
  • 8 cups Kroger lower sodium chicken broth
  • ¼ cup loosely packed chopped Italian parsley
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1 bag (19 ounces) Kroger frozen cheese tortellini (regular or tri-color)
  • 3-4 cups loosely packed baby spinach leaves (stems removed)
  • Grated Parmesan cheese

In a large Dutch oven or stock pot (at least 5 quarts), melt butter over medium-low heat. Add garlic, onion, celery and carrots and cook, stirring occasionally, until soft. Stir in chicken broth, parsley, red pepper and basil. Increase heat to medium high and bring soup to a boil. Add frozen, unthawed tortellini and bring to a boil. Once it boils, reduce heat to medium and heat for about 4-5 minutes, until tortellini is cooked. Avoid overcooking, as the tortellini will start to fall apart. Stir in spinach and remove from heat. Enjoy, topped with a sprinkle of Parmesan cheese. Serve with Italian garlic bread. Refrigerate any leftovers in tightly covered container.

Makes about 12 cups soup (6 servings of 2 cups each).

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD