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Dinner Tonight: March 25, 2024 Tortellini and Spinach Soup

Tortellini and Spinach Soup


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This recipe was provided by the Onondaga Cornell Cooperative Extension, from the United Way of Central New York WIC Cookbook.



Serves 6

  • 8 cups low-sodium chicken or vegetable stock
  • 1 pound bag fresh or frozen chopped spinach
  • 4 medium carrots, grated or thinly sliced (~2 cups)
  • 1 onion, chopped (~1 cup)
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh parsley, chopped
  • Black pepper and thyme to taste
  • 1 pound bag frozen tortellini
  • Freshly grated Parmesan cheese


  1. Heat the stock to a boil.
  2. Add the spinach, carrots, onions, garlic, and parsley.
  3. Add pepper and thyme as desired. Let simmer for 15 minutes.
  4. Add tortellini and simmer for another 3 minutes. (Do not OVERCOOK tortellini!!) Serve immediately.
  5. Top with Parmesan cheese.

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