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Spinach & Parmesan Tortellini Soup
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Spinach & Parmesan Tortellini Soup

20 Min(s)
5 Min(s) Prep
15 Min(s) Cook
Baby spinach leaves, diced tomatoes and grated Parmesan cheese add a delicate balance of flavors to tortellini in this quick and easy weeknight soup.
What You Need
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6 servings
Original recipe yields 6 servings
2 cans (10 oz. each) condensed chicken broth
2 broth cans water
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (9 oz.) refrigerated cheese tortellini
4 cups baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat broth, water and tomatoes to boil in large saucepan on medium heat. Add pasta; cook 3 min.
2
Stir in spinach; remove from heat. Let stand 2 min.
3
Serve topped with Parmesan.
Kitchen Tips
Tip 1
Substitute
Prepare using frozen tortellini; cook in broth mixture for time indicated on package.
Tip 2
Substitute
Prepare using 4-1/2 cups of your favorite chicken stock or broth in place of the condensed chicken broth and water.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 970mg
42%
Total Carbohydrates 23g
8%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 14g
28%
Vitamin A
60%
Vitamin C
6%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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