Tortellini Soup

Tortellini Soup

This week's recipe is from Nourish teammate, Moorea. 

She shared, "This is a definitely a favorite of mine. It's so quick to make and a perfect comfort meal on a chilly night. We normally double the batch because it goes so fast! I go back for a second and sometimes third helping."



  • 3 cups fresh or frozen cheese tortellini
  • 3.5 cups vegetable or chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon dried sage or rosemary leaves crumbled
  • 2 cups coarsely chopped cleaned spinach or other greens
  • 1- 16 oz can small white or navy beans, rinsed and drained
  • 4 sundried tomatoes, minced
  • ¼ cup grated Parmesan cheese


  • Cook the tortellini according to the pack direction until just tender
  • Meanwhile, in a large saucepan, bring the broth, garlic, sage, and 1 cup water to a boil.
  • Stir in the spinach beans and tomatoes.
  • Reduce the heat and simmer until the spinach and tomatoes are tender, about 5 minutes.
  • Stir in the tortellini; simmer 1 minute longer.
  • Sprinkle with the cheese and serve.

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