TORTELLINI SOUP SPINACH RECIPES

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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

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.

TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE



Turkey Meatball Tortellini Soup with Spinach - Skinnytaste image

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 18

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley (finely chopped)
1 large egg
1 clove garlic (minced)
1/8 tsp kosher salt
1/2 tbsp unsalted butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 large carrot (peeled and chopped)
2 cloves garlic (minced)
4 14.5 oz cans reduced-sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz fresh spinach cheese tortellini (refrigerated )
3 cups baby spinach (loosely packed )
fresh grated Parmigiano-Reggiano (for topping)
ground black pepper, to taste

Steps:

  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
  • Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
  • In a large nonstick pot or Dutch oven, 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 and Parmesan rind and increase heat to medium-high and bring to a boil.
  • When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
  • Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  • Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g

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