Thursday, March 6, 2014

Tomato Tortellini Soup

While winter is coming to end - well at least I hope so, I still feel soup is in order!  Not only is this Tomato Tortellini Soup quite tasty - it's also vegetarian and can be on your table in about 30 minutes.

Tomato Tortellini Soup | Cooking on the Front Burner #soup

Originally posted at  All She Cooks

Tomato Tortellini Soup

by Cooking on the Front Burner
Prep Time: 10 mintues
Cook Time: 20 minutes
Yield 4-6 servings
  • 2 tablespoons olive oil
  • 8 oz. baby bella mushrooms sliced
  • 1 tablespoon diced shallot
  • 48 oz. vegetable broth
  • 24 oz. marina sauce
  • 1 cup water
  • 4 oz. baby spinach
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 16 oz. cheese refrigerated tortellini
  1. In a soup pot heat the olive over medium high heat and saute the mushrooms until they start turning brown then add shallots and saute 1 minute.
  2. Add water, broth, marina sauce, basil and orgeno and bring to boil; lower temp, cover and simmer for 10 minutes
  3. Add tortellini and cook according to package (abut 7-9 minutes)
  4. For last 2 minutes of cooking time, add the fresh spinach
  5. Top with grated cheese if desired
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Another soup recipe you might like - Healthy Sweet Potato and Black Bean


  1. Oh wow Deb - this soup looks plain comforting and ultra delicious! xx

  2. My grandmother used to make a soup like this... love it. Will make it soon. Thanks for bringing it to foodie friday.

  3. This soup looks wonderful Deb! I love how comforting a big bowl of this sounds with the spinach and mushrooms :)

  4. Hi Deb, your soup looks delicious...I could go for a glass of wine right now! What wine do you like the most?

    Crème Brulee post..

  5. It is soooo cold in Ohio...soup is all I am craving! Looks delicious!

  6. Oh, my goodness, Deb, this does look divine. I love tortellini soups of all kinds, but I have never made tomato tortellini- how can that even be?? Thank you! :)

  7. Two of my favorites, combined! I love this soup, Deb!!


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