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UW Health SMPH
American Family Children's Hospital

Tortellini Soup

2 tablespoons olive oil
1 medium onion, diced
6 cups chicken broth, lower sodium
1 can (28 oz.) tomatoes, no salt added
1 can (19 oz.) kidney beans, not drained
2 cloves garlic, crushed
1/4 teaspoon each basil, oregano, black pepper
18 oz. package refrigerated or frozen cheese tortellini
2 cups coarsely chopped fresh spinach or 10 oz. box frozen chopped spinach 
Saute onion. Add broth, tomatoes, kidney beans, garlic, herbs and frozen spinach (if spinach is fresh, add it at the end). Mix well, heat to boiling. Add tortellini. Reduce heat and simmer for 5 minutes or until tortellinis float to the top. Serve.
Nutrition Analysis
Serving Size: 10 servings - 1½ cups each
Calories: 224
Total Fat: 7 gm
Saturated Fat: 2.2 gm
Trans Fat: 0 gm
Sodium: 640 mg
Carbohydrate: 36 gm
Cholesterol: 21 mg