A Northern Italian style easy tortellini soup made with cheese tortellini, vegetable broth, tomato’s, and spinach. If you prefer a heartier soup try substitute a meat tortellini or a combination of cheese and meat tortellini’s for surprise in every bite. The V-8 juice in the recipe makes for deeper flavor in a short cooking time.
I’ve always preferred the more delicate broth version of tortellini soup to the heartier classic version that is cooked in a thicker tomato sauce. Basic Tortellini in broth is often served in Northern Italy as a first course. However with the addition of tomatoes, herbs, and spinach make this a nice light and tasty meal.
My recipe uses a pre-made packaged Buitoni Three Cheese Tortellini easy found in your chain supermarkets. If your so inclined to make the Tortellini from scratch please let me know how it went!
This is a quick, easy and very tasty recipe that is perfect for a light dinner or lunch.
If you have leftovers the soup should be stored tightly covered in the refrigerator for up to 3 days. You can freeze, but if you do, I suggest only freezing the broth and not the tortellini. It’s easy to thaw and toss in a fresh batch of tortellini.