Tortellini Soup

26 Apr

Print the recipe card!  tortellini soup

So quick and easy!  Find out (in the notes section) which brand of tortellini was chosen by taste testers of a leading cooking magazine as the best tasting.  Hint…it’s food storage friendly!

makes about 10 cups


1 (49 oz.) plus 1 (14.5 oz.) can chicken broth

1/2 cup freeze dried spinach (*see note)

1/2 tsp. garlic powder

2 (8 oz.) pkgs. dry tortellini (*see note)

1 (16 oz.) can diced tomatoes

1/2 cup (or so) grated Parmesan cheese


In a 3-4 quart saucepan bring the broth and garlic to a boil.  Add the tortellini.  Boil over medium heat until “just” tender, about 8 minutes for dried tortellini.  Add the spinach and tomatoes and cook for 2 more minutes.  Serve immediately, and pass the cheese!



  • In place of freeze dried spinach, (for a normal/three month type of meal) use 1 (10 oz.) pkg. frozen chopped spinach instead.
  • I was interested to discover, published in this month’s Cook’s Country magazine, a taste test that was done in regards to store bought tortellini.  Both frozen, fresh and dry varieties were tested and I thought I’d share the results with you.  Here are the brands they tested:
Angy’s Tortellini with Cheese (frozen)
Barilla Three Cheese Tortellini (dried)
Buitoni Three Cheese Tortellini (fresh, refrigerated)
DaVinci Tortellini Filled with Parmesan Cheese (dried)
Nuovo Tortellini Ricotta and Parmigiano (fresh, refrigerated)
Rosetto Cheese Tortellini (frozen)
Seviroli Cheese Tortellini (frozen)
I was excited to read that the #1 winner for taste (overall) was in fact a dry variety, Barilla’s Three Cheese Tortellini — awesome news since it can be stored long term.  This is what the testers had to say about it (warning:  these testers had a lot of emotion wrapped up in tortellini when they wrote this, but still it’s good to hear before you go and spend your money on it without having tried it before):
“Although dainty, these tortellini packed a punch.  Said one tester, “I like the small size, which makes the immodest taste (big, cheesy, robust, assertive) a pleasant surprise.”  The filling was a bold and generous combination of ricotta, Emmentaler, and Grana Padano cheeses.  The wrapper was a hit, too:  “Pasta is great – tender and delicate.”
The other dry variety they tested, DaVinci brand, happened to be the same one I used for this recipe.   I already had it stored so it needed to be used.  Bad news with the testers, they didn’t have anything nice to say about it other than that it was “not recommended” and that they thought it’s taste “resembled wood pulp” (that one made me laugh) .  The other factor, cost,  Barilla’s brand is more expensive than the brand I used.  Still though, I’m curious to see if it’s really that much better.  If I like it, maybe the grocer will give me a deal if I ask about buying a bulk purchase 🙂

In my book this recipe is used as a:

*Long Term Recipe

*3 month Recipe 

*Pantry Meal

4 Responses to “Tortellini Soup”

  1. Claudia Love April 30, 2012 at 4:32 pm #

    I love your site!

    It seems like you recommended a vegetarian cookbook awhile ago. If you did, do you still have the name of the book?


    • myfoodstoragecookbook April 30, 2012 at 6:43 pm #

      Yes, it’s called Veganomicon, I wish I could have used more of the recipes but there were too many that included beans. Check it out on Amazon, it’s pretty popular. Thanks for following here!

  2. Rohit April 20, 2014 at 5:53 am #

    I ran out the very afternoon that I read your blog and got all the fixin’s I ndeeed. Had the tortellini salad with grilled ribeye the next night and we loved it! I used rice vinegar, which I discovered is a bit milder and sweeter than regular- and I used a little extra dressing. Thanks so much! This will be a summer favorite!

  3. Linda Foley October 1, 2015 at 8:16 pm #

    Love the recipe! Thank you.

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