Cheese Tortellini and Spinach Soup

Cheese Tortellini and Spinach Soup

Servings: 5 Preparation: 45 Mins


  • 1 package (19oz.) Celentano Cheese Tortellini
  • 3 small red potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 3 tablespoons granulated chicken bouillon
  • 8 cups water
  • 3 cups cooked and cubed chicken
  • 1 package (10oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • Grated Parmesan cheese


In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover with a lid and simmer for 10 minutes. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add the frozen tortellini and cook uncovered for 7-9 minutes until the tortellini is tender. Ladle soup into bowls and top with grated Parmesan cheese.

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