Spinach-Tortellini Soup Recipe

Yield

16 cups

Ingredients

• 1 (14 1/2-ounce) can chicken broth
• 4 cups water
• 2 extra-large vegetable bouillon cubes
• 1 (10-ounce) package frozen chopped spinach, unthawed
• 2 (14 1/2-ounce) cans stewed tomatoes, undrained
• 1 garlic clove, minced
• 2 (9-ounce) packages refrigerated cheese-filled tortellini
• 1/2 cup shredded Parmesan cheese

Preparation

Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.

Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.

Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.

Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Southern Living, DECEMBER 1999

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