Spinach Tortellini Soup

This quick, satisfying pasta soup is a welcome meal any time of the year.


  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 2   garlic cloves, pressed
  • 1 teaspoon Italian seasoning
  • 4 cans (14-14 1/2 ounces each) chicken broth
  • 1 package (9 ounces) uncooked refrigerated cheese-filled spinach tortellini
  • 1 can (15.5 ounces) Great Northern beans, drained and rinsed
  • 1/4 teaspoon coarsely ground black pepper
  • 3 cups fresh baby spinach
  •  Grated fresh Parmesan cheese (optional)


  1. Chop carrots and onion using Food Chopper. Heat oil in (4-qt.) Casserole over medium-high heat 1-3 minutes or until shimmering. Add carrots, onion, garlic pressed with Garlic Press and Italian seasoning; cook and stir 2-3 minutes or until vegetables are crisp-tender.

  2. Add broth; bring to a boil. Stir in tortellini, beans and black pepper. Boil gently 7-9 minutes or until tortellini is tender. Remove from heat; stir in spinach. Cover; let stand 3 minutes. Using Rotary Grater, grate Parmesan cheese over each serving, if desired. Serve immediately.


  • about 9 cups
    6  servings of 1 1/2 cups

Nutrients per serving:

Calories 180, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 26 g, Protein 9 g, Sodium 1140 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 1 low-fat meat (1 1/2 carb)

Cook's Tips:

For variety, substitute another flavor of filled tortellini for cheese-filled spinach tortellini.

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