"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tortellini Soup Recipe

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This recipe for Tortellini Soup, by , is from Penny's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Zyniewicz


4 cloves garlic, crushed
1 T olive oil
3 cans chicken/vegetable broth (14 oz)
1 10 oz pkg chopped spinach (I like to wilt fresh baby spinach)
1 8 oz pkg cheese tortellini
1 small can tomato paste
1 16 oz can stewed tomatoes - chopped up
grated Parmesan cheese

In a pot, cook garlic in oil 1-2 minutes, add broth and bring to boil. Reduce heat and simmer 5-10 minutes.
(this is where I lilt the spinach in a separate pan)

Add spinach, stewed tomatoes, and tomato paste. Bring to a boil.
Cook tortellini separately and add last. Bring to a boil.
Top with cheese.

Cindy suggests making it a day before. If you have a larger pkg of tortellini, use an additional can of broth. She also says she throws the tortellini in for the last three minutes of cooking if serving that night. Then it doesn't suck up as much broth.




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