May 22, 2020

RECIPE: Tortellini & Spinach Soup

This soup is so amazing! I'm not usually a huge fan of spinach, but I don't mind it at all in this recipe. And by using frozen spinach along with the frozen tortellini, it's easy to keep the ingredients on hand!

Here is a printer-friendly copy!


10 oz. package/box of frozen chopped spinach
2 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
6 cups chicken broth
15 oz. can diced tomatoes
1 tsp. sugar
1 package (about 2 cups) frozen tortellini (regular or tri-color)
3 Tbsp. grated parmesan cheese
1 egg, beaten
salt and pepper to taste


Remove spinach from package and place in a bowl. Microwave on high until defrosted, about 5 minutes.

Meanwhile, heat oil in soup pot over medium heat. Add onion and garlic, and cook until onion is translucent. Add chicken broth, tomatoes, and sugar. Bring to a boil, and add frozen tortellini. Reduce heat and simmer.

When the spinach is thawed, place it in a clean dish towel and wrap it--fold the sides and corners corners up, and then twist and squeeze it hard in order to get as much water out of the spinach as possible. Break up the spinach and add it to the soup pot.

In a small bowl, combine egg with parmesan cheese, salt, and pepper. Stir to combine well. When tortellini is tender, slowly drizzle egg mixture into soup while stirring constantly (keep stirring to avoid scrambling the egg). Cook two minutes while stirring constantly. Ladle into bowls and serve.

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