Month: March 2014

Tortellini Soup

Tortellini Soup



I came up with this recipe when the weather was beginning to turn cold and I wanted to make a nice “warm you to your bones” hearty soup.  It served its purpose and became a quick favorite.  It’s quick and easy to make and is full of flavor.

Serves: 6
Prep Time: 15 Min
Cook Time: 20 Min
Cooking Method: Stove Top


1 pkg Buitoni three cheese tortellini
1 large yellow onion – diced
1 large leek – halved lengthwise and sliced
2 medium carrots – sliced into thin rounds
2 medium celery stalks – sliced
1 pkg cremini mushrooms – sliced
1 c spinach, frozen
8 c vegetable broth (2 boxes)
2 c water
1 Tbsp olive oil, extra virgin
1 Tbsp garlic powder
1 tsp paprika
1 tsp coriander
2 tsp oregano, dried
1 tsp kosher salt
1 tsp ground black pepper


  1. In stock pot, heat olive oil over medium heat.
  2. Add onion, leek, carrot, celery, salt and pepper. Saute until soft and translucent (about 5 minutes)
  3. Pour in both containers of vegetable broth and water, add remaining spices and bring to a boil.
  4. Add tortellini and boil gently for 7 minutes, stirring occasionally.
  5. Add mushrooms and spinach, and let simmer an additional 5 minutes.
  6.  Serve immediately.