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Spinach Tortellini Soup Recipe
Ingredients
- 6 cups low-sodium chicken stock
- One 9-ounce package cheese tortellini
- One 10-ounce package frozen chopped spinach, thawed and squeezed
- 1 to 2 teaspoons minced garlic
- One 1 (14.5-ounce) can Italian-style stewed tomatoes
- Dried basil, to taste
- Kosher salt and freshly ground black pepper
- Parmesan cheese, grated, for serving
| PREP TIME 10m |
COOK TIME 15m |
TOTAL TIME 25m |
YIELD 4 servings |
|---|
Instructions
- Bring the stock to a simmer in a large pot over medium heat.
- Stir in the tortellini and simmer gently for 3 minutes.
- Stir in the spinach, garlic, tomatoes and dried basil.
- Season with salt and pepper.
- Return to a simmer and cook for 2 to 3 more minutes.
- Serve hot with the grated Parmesan cheese.
A recipe from Food Network Kitchen
2020-09-30
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