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Easy Tortellini Soup Recipe
Get a warm comforting dinner on the table quickly with this one pot meal. This Easy Tortellini Soup Recipe takes just a few simple ingredients to make a hearty, nutritious soup!
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Servings: 8
Ingredients
- 2 Tablespoons Oil
- 16 ounces Crimini Mushrooms (sliced)
- 1 Sweet Onion (chopped)
- 3 Garlic Cloves (finely chopped)
- 1/2 Cup All Purpose Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Dry Italian Season
- Pinch Salt/Pepper
- 64 ounces Low Sodium Chicken Stock (or vegetable stock)
- 24 ounce Jar Classico Tomato Basil Sauce
- 20 ounce Package Refrigerated Mini Tortellini (or standard size)
- 5 ounces Baby Spinach
Instructions
- In large soup pot over medium/high heat, saute mushrooms and onions in oil for 5 minutes.
- Add chopped garlic and saute 2 more minutes.
- Sprinkle in flour, garlic powder, onion powder, Italian season, salt and pepper. Stir to coat Then begin to gradually add in chicken stock, stir between each addition to prevent flour from clumping. Next add pasta sauce. Boil for 15 minutes.
- Add tortellini and spinach. Boil according to tortellini package instructions.*
- Salt and pepper to taste. Serve topped with shaved parmesan cheese.
Notes
*Cook tortellini al dente as the pasta will continue to cook in the broth.
If the tortellini soaks up too much of the broth liquid, add water to desired consistency.
This soup is best served and eaten immediately. The tortellini gets soft after reheating.
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!