Italian Tortelloni Spinach Soup

Recipe

Main Dish
Italian Tortelloni Spinach Soup

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User Rating

5 out of 5 stars
Rate it:
7 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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Description

Tortellini or tortelloni? We say, po-TAY-to, po-TAH-to. Add carrots, onion, diced tomatoes, spinach, and more to this savory tortelloni spinach soup. 

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
2 tbsp. Gustare Vita olive oil
½ yellow onion, chopped
2 medium carrots, peeled and chopped
2 clove(s) garlic, minced
2 tbsp. Hy-Vee all-purpose flour
1 tsp. Hy-Vee Italian seasoning
½ tsp. Hy-Vee black pepper
1 (32-oz.) container Hy-Vee vegetable stock
1 (14.5-oz.) can Hy-Vee Italian-style diced tomatoes
1 (9-oz.) pkg. refrigerated Gustare Vita four-cheese tortelloni
2 c. baby spinach leaves, packed
⅓ c. Hy-Vee half-and-half

Things To Grab

  • Dutch oven or soup pot

Directions

  1. Heat oil in a Dutch oven or soup pot over medium heat. Add onion, carrots, and garlic. Cook for 5 minutes or until carrots are tender. 

  2. Stir in flour, Italian seasoning, and pepper; cook for 1 minute. Stir in stock and undrained tomatoes. Bring to boiling. Add totelloni. Return to boiling; reduce heat. 

  3. Simmer, covered, according to pasta package directions for al dente. Stir in spinach and half-and-half; heat through. 

Nutrition facts

Servings

240 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 25mg
  • Sodium: 800mg
  • Total Carbohydrates: 31g
  • Protein: 8g

Daily Values

0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%