Tortellini Soup

This is a great one because while the steps add up to about a half hours worth of time, there’s only about 5 minutes of active cooking, so you can get other things done while you wait.  This recipe is from my mom, with a few modifications.  I’ ve also realized I haven’t been writing how many servings the recipes make, so I will be starting that now.  This one serves 3-4.  I hope you like it!


  • Drizzle of extra virgin olive oil
  • 3/4 cup diced mushrooms (my mom uses 1 oz pancetta instead- it’s whatever flavor you’d prefer!)
  • 2 cloves garlic, minced
  • 1/2 an onion, diced
  • 4.5 cups low sodium chicken broth
  • 14 oz can low sodium crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 10 oz tortellini (cheese or spinach filled)
  • 4 oz fresh spinach, coarsely chopped
  • Salt, pepper, and parmesean cheese to taste


  1. Heat olive oil in a large pot.  Once hot, add onion, garlic, and mushrooms (or pancetta) a few minutes until onions are transparent
  2. Add chicken broth and Italian seasoning and bring to a boil
  3. Add tortellini and cook 10 minutes
  4. Add crushed tomatoes and simmer 5 minutes
  5. Add spinach and cook 3 minutes
  6. Add salt and pepper as desired

* I will note that a male may need some extra bread with this one to fill up.  I caught Dan with his second ice cream pop after this meal claiming the pop “fell out of the freezer and looked like he needed a good home.”


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