TORTELLINI SALAD WITH SPINACH RECIPES

Name: Spinach Tortellini Soup
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 cups low-sodium chicken stocku00A0; One 9-ounce package cheese tortelliniu00A0; One 10-ounce package frozen chopped spinach, thawed and squeezedu00A0; 1 to 2 teaspoons minced garlicu00A0; One 1 (14.5-ounce) can Italian-style stewed tomatoes; Dried basil, to tasteu00A0; Kosher salt and freshly ground black pepperu00A0; Parmesan cheese, grated, for serving

SPINACH TORTELLINI SOUP RECIPE | FOOD NETWORK KITCHEN ...

Spinach Tortellini Soup Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories appetizer

Total Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups low-sodium chicken stock
One 9-ounce package cheese tortellini
One 10-ounce package frozen chopped spinach, thawed and squeezed
1 to 2 teaspoons minced garlic
One 1 (14.5-ounce) can Italian-style stewed tomatoes
Dried basil, to taste
Kosher salt and freshly ground black pepper
Parmesan cheese, grated, for serving

Steps:

Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

SPINACH TORTELLINI EN BRODO (ITALIAN SPINACH TORTELLINI ...

Spinach Tortellini en Brodo (Italian Spinach Tortellini ... image

Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.

Provided by Gina

Categories Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 14

Ingredients

2 tsp butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 carrot (peeled & chopped)
2 cloves of garlic (minced)
8 cups chicken broth ((or sub vegetable broth))
3 cups water
1 small Parmigiano Reggiano Rind (optional)
18 oz spinach cheese tortellini
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups baby spinach
salt to taste
Parmigiano Reggiano (grated (optional))

Steps:

In a large pot, melt the butter over medium-low heat.
When melted, add the celery, onion, carrot & garlic.
Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, parmesan cheese rind and increase heat to medium-high and bring to a boil.
When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine.
Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente according to package directions.
Once cooked, remove the rind, and add the baby spinach.
Stir to combine then serve with freshly grated Parmigiano Reggiano!

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 228 kcal, CarbohydrateContent 33 g, ProteinContent 11.5 g, FatContent 5.5 g, SaturatedFatContent 2.5 g, CholesterolContent 32.5 mg, SodiumContent 915.5 mg, FiberContent 2.5 g, SugarContent 3.5 g

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