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Spinach and Rainbow Tortellini Soup

A soupy broth with spinach, chicken and cheese which is a simple and delicious dinner for a busy weeknight or a relaxed weekend.
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Makes 2 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Heat oil in a medium saucepan over medium heat. Add carrots, celery and salt, stirring to coat. Sauté until tender, about 2 to 3 min
2
Add chicken broth and pepper. Raise heat to high and bring to a boil
3
Add frozen spinach and return to a boil
4
Add frozen tortellini; cover and return to a boil. Reduce heat to strong simmer; cook until pasta is al dente, about 5 to 7 min
5
Ladle into soup bowls. Serve with grated cheese and lemon wedges