| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 4 carrots, peeled and sliced into 1/4-inch coins
- 8 cups chicken stock
- 1 cup frozen green peas
- One 12-ounce container tricolor cheese tortellini
- 2 ears corn, kernels removed
- 2 cups fresh baby spinach, torn into smaller pieces
- Grated Parmesan cheese, for garnish
Instructions
- In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
- Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 405 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 19 g |
| Cholesterol | 33 mg |
| Sodium | 731 mg |
Reviews
It was so easy and such a nice change from the regular dinners I make! Plus it’s nice not to use pasta sauce with the tortellini. That’s always my go to.
As I was making this last night, I decided to read some of the reviews. Right away the comments mentioned there was no seasoning. For 8 cups of chicken stock there (for most people) needs to be at least salt and pepper. Then as I was making it, I noticed that there was far too much broth for the amount of veggies it called for. I am a recipe reader, and follower not inventive or talented in the kitchen. So, for me (to even realize that )having to run down to the freezer for more veggies was hugeI used 1 bag of mixed, almost whole bag of peas. The soup still looked a little sparse, so I threw in some cooked frozen meat balls…also added a half of fresh lemon juice. With those small but important changes the soup was delicious. I know ,I know it was vegetable tortellini soup, but for me it was really blah as written. Giada DeLorentis has a knock it out of the park Tortellini soup recipe.. try that one too, and compare flavors. I was disappointed in this recipe from Trisha. I have made other things by her, and they were great. Thanks for all the previous suggestions…you guys saved the soup!!
The base of this soup is good but like so many others, I had to spice it up. I added salt, pepper, Italian seasonings, a little paprika, and a dash of tumeric just cause. We’re a household of meat eaters so I also added some rotisserie chicken and chicken mozzarella tortellini. I doubled the recipe and put some in the freezer. One change I would make is to keep the cooked tortellini on the side and add it to the bowl. Having it in the soup kept it growing and getting g softer. It also absorbed a lot of the broth.
A wonderful, quick, weeknight meal. I took other reviews to heart and added seasoning, because, yes, this recipe has none, and I suspect it’s pretty bland as-is. I added fresh basil and chipotle-flavored salt and Cajun seasoning, and it is absolutely delicious! Adding to the fall/winter rotation. (Oh, and I used canned corn instead of fresh.)
Quite bland but after adding some salt and a little hot sauce the flavor was much better.
Healthy and easy to prepare recipe. The recipe gets 4 stars because it’s very bland as is. I added salt, pepper, and italian seasoning to punch up overall flavor.
This is sooo good. A light clear broth. I have to adjust recipes to my taste ♀️ so I added chopped onion and dried basil to the sauté. This has become an easy, go-to favorite.
Added celery ,salt,pepper,Italian seasoning and left out the corn. Added shredded rotisserie chicken for protein. Added the Parmesan rind for flavor. I did make the soup as written for the first time and it lacked flavor and seasoning
It is nice on a cold night – it just felt like it was missing something. Truth be told, we altered the recipe a tad. Substituted celery for the corn and didn’t have spinach. When originally thought to be bland, we added fennel seeds for more flavor. That was a mistake, it overpowered the soup. we’ll revisit again.
Good basic recipe. It’s a good clean out the fridge soup…I always have leftover greens so no waste. Tastes great.