Cheese Tortellini Soup With Cannellini Spinach Recipes

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SPINACH AND TORTELLINI SOUP



Spinach and Tortellini Soup image

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. -Debbie Wilson, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1 teaspoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 cans (14-1/2 ounces each) vegetable broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese
Freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 799mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH



Cheese Tortellini Soup With Cannellini & Spinach image

Make and share this Cheese Tortellini Soup With Cannellini & Spinach recipe from Food.com.

Provided by hungrykitten

Categories     Beans

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/4 teaspoon dry crushed red pepper
6 cups chicken broth
8 ounces cheese tortellini
9 ounces fresh spinach leaves (about 5 cups)
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup parmesan cheese

Steps:

  • Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
  • Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
  • Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
  • Ladle soup into bowls. Serve with Parmesan cheese on the side.

Nutrition Facts : Calories 414.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 27.9, Sodium 1271.1, Carbohydrate 48.1, Fiber 7.6, Sugar 2.4, Protein 25.8

CHRISTMAS TORTELLINI & SPINACH SOUP



Christmas Tortellini & Spinach Soup image

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 what a perfect Christmas Eve dinner idea! -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

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) 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

Steps:

  • 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.

Nutrition Facts : Calories 239 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1135mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 5g fiber), Protein 11g protein.

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