Tortellini Spinach Soup is quick and easy and an excellent choice for a light lunch, dinner or first course!
- 1 package (9-oz.) BUITONI Refrigerated Three Cheese Tortellini
- 2 packages (9-oz.) STOUFFER'S Creamed Spinach, defrosted according to package directions
- 3 1/2 cups water
- 1 envelope (1.4-oz.) dry vegetable soup and recipe mix
HEAT water and soup mix in large saucepan to boiling; reduce heat. Add tortellini and creamed spinach; cook for 5 minutes or until tortellini is tender. Top each serving with Parmesan cheese, if desired.
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I made this for our youth group soup fundraiser. It was the first to go. I tripled the recipe but only used 4 boxes of creamed spinach and added a box of vegetable broth. Everyone loved it.
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