Christmas Tortellini & Spinach Soup

Diets

Vegetarian

Ingredients

Produce
- 3 cups Baby spinach, fresh
- 3 tbsp Basil, fresh
- 1 can Italian diced tomatoes
- 1 can Kidney or cannellini beans, white

Canned Goods
- 2 cans (14-1/2 ounces each vegetable broth

Pasta & Grains
- 1 package Cheese tortellini or tortellini, refrigerated

Baking & Spices
- 1/8 tsp Pepper
- 1/4 tsp Salt

Dairy
- 1/4 cup Asiago cheese

Time
Prepare: 10M
Cook: 15M
Total: 25M

Found on tasteofhome.com

Description

I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was that it would make a perfect first course for Christmas dinner. —Marietta Slater, Justin, Texas

This was so easy to make! We had a healthy comforting meal on the table in no time! Thanks for sharing this.

Such an easy, delicious recipe. We will absolutely make this again

This was so easy to make and it was so delicious! This will be one of my favorites to make again.

I love how quick and easy it was.

This was really good!

There is a very similar recipe using turkey italian sausage in addition to the ravioli, baby spinach and diced tomatoes which is also very good.

Really good soup and easy to make if you are in a pinch!

This soup is very simple to make. It tasted great! The ingredients are easy to find at the store and readily available. It has a great contrast of colors and is very flavorful. I've made it multiple times, still great as leftovers, too.

This is a great recipe. The first time I made it, I used chicken stock and a jar of homemade salsa instead of the diced tomatoes (I thought I was grabbing a jar of homecanned Rotel). As it turns out, this was a great addition, because it gave the soup some zip. The second time I made it, I used the Vegetable stock. While I didn't like it quite as much, my luncheon friends raved about it. quick, healthy, delicious = 5 stars.

This was great! I would definitely make this if we had friends over for dinner.

Ingredients

2 cans (14-1/2 ounces each) vegetable broth
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese

Directions

Directions In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender. Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings. Originally published as Christmas Tortellini & Spinach Soup in Taste of Home December/January 2013, p107 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
Cook Time:
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tasteofhome.com

204 0 2017-08-04 02:07:20

Title:	Christmas Tortellini & Spinach Soup
Descrition:	I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was that it would make a perfect first course for Christmas dinner. —Marietta Slater, Justin, Texas

Christmas Tortellini & Spinach Soup