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Quick Tortellini Soup

Author: Anita's Table Talk


  • Ingredients
  • 1 Tablespoons olive oil
  • 1 medium size carrot ,thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 small onion, minced
  • 2 garlic cloves minced
  • 1 32- ounce container chicken broth
  • 1 19- ounce package frozen cheese tortellini or flavor of choice
  • 1 cup mushrooms, thinly sliced
  • 2 cups spinach, rough chopped


  • In a large Dutch oven or stock pot, heat oil over medium heat. ADD carrots, celery and onion. COOK for approximately 10 minutes, stirring frequently, until onion look opaque.
  • ADD the garlic and COOK for 1 minute.
  • ADD the chicken broth and bring to a BOIL. Continue to BOIL for about 10 minutes.
  • ADD the tortellini and mushrooms, if using, and COOK for another 4-5 minutes.
  • As the tortellini being to rise to the top of the pot, ADD the spinach to wilt. SERVE.