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Dinner Tonight: November 9, 2020 Tortellini and Spinach Soup

Tortellini and Spinach Soup


"I Spy with my little eye, something..." (green, round, long, etc.) Others have to guess what object in the room you're talking about.


If you were a pizza topping, what topping would you be?

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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