Tortellini soup is a complete meal in a bowl that's on Esty Wolbe's meal rotation all throughout the winter! Watch Esty Wolbe cook up her latest brilliant, one-pot dinner idea.
Tomato and Spinach Tortellini Soup
Recipe By Esty Wolbe
- Cooking and Prep: 40 m
- Serves: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Soup
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Sauté onion for a few minutes. Lower heat, add garlic, and sauté until fragrant (about three to four minutes).
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Add salt, pepper and oregano. Add diced tomatoes. Bring up to a simmer, then add vegetable broth. Bring to a boil.
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Add frozen tortellini and simmer nine minutes, stirring occasionally. Add spinach and use a spoon or spatula to submerge in the hot soup to assist in wilting. Simmer one minute more and serve.
About
Sponsored by New York Pasta Authority
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The package used here is a 12 oz package. -
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The tortellini might get a bit mushy. Take it out maybe and freeze the soup and use fresh pasta. But if a little mushy doesn't bother you, then leave it.
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Replies:
The package used here is a 12 oz package.
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Replies:
The tortellini might get a bit mushy. Take it out maybe and freeze the soup and use fresh pasta. But if a little mushy doesn't bother you, then leave it.
