How To Make Tortellini Soup

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  • 2 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 3 (14.5 ounce) cans reduced sodium chicken broth or vegetable broth
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14.5 ounce) can diced tomatoes with green chilies, undrained


In a saucepan, saute the garlic in butter until tender. Stir in the broth. Bring to a boil. Add tortellini; cook for 5-6 minutes or until tender. Stir in the spinach and tomatoes; heat through.