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Tortellini Soup


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  • 2 T olive oil
  • 1 medium onion chopped
  • 2 Cans (141/2 oz each) diced tomatoes, undrained
  • 2 T balsamic vinegar
  • 2 garlic cloves chopped
  • 1/4 t dried oregano
  • 1/4 t salt
  • 1/4 t black pepper
  • 4 C water
  • 3 cans (101/2 oz each) condensed chicken broth
  • 1 pkg (19 oz) frozen or refridgerated cheese tortellini
  • 1 pkg (10 oz) frozen spinach thawed and drained



Step 1

1) In a large soup pot, heat the oil over medium-high heat. Saute the
onions until tender, then add the tomatoes, vinegar, garlic, oregano,
salt and pepper; cook 5-7 min, or until heated through.

2) Stir in the water and broth and bring to a boil. Add the tortellini and
spinach and cook for 6-8 min., or until the tortellini are tender. Serve

Things to know….Leave your frozen spinach out the night before and
squeeze it really well getting all the water out before you put it into the

Watch as you cook the onions not to burn them. If you do, start it over.


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