Review: Tortellini and Spinach in Broth

[wonderwoman]

I tried the Tortellini and Spinach in Broth tonight for supper. It was quick and easy, as promised, and my husband really liked it, so that is always a plus. :)

I did modify it a little (as I seem to do with every recipe). I used sundried-tomato tortellini as they were lower in saturated fat than the three-cheese tortellini. (plus my husband will eat the sundried tomato filling but wouldn't have liked the chopped tomato the recipe called for). I omitted the butter on accident but we agreed it didn't really need it. And I sprinkled some shredded italian cheese blend on top right before serving (which added back some of the fat, but oh well :rolleyes:

The only thing, though, is it didn't really turn out to be a soup. The pasta soaked up a lot of the broth because it took longer than the 6 minutes to cook. But it tasted fine.

[Jen]

We really enjoyed this too. I used cheddar cheese and garlic tortellini - my grocery store recently added a fresh pasta bar. I use this type whenever I need tortellini now - I've never been able to taste the filling in pasta before, but this one is yummy! This was a really fast, fulfilling dinner (big portion size) - we'll definitely have it again.

[olive101]

Could someone please post this recipe? I am at work and wanted to make it for dinner. I am picking up my sister from college because she is very sick and I thought I would make her this tonight. I didn't want to go home to get the recipe before I went to the store. TIA!!!:)

[Terrytx]

* Exported from MasterCook *

Tortellini and Spinach in Broth

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 cloves garlic, thinly sliced
1/2 cup dry white wine
3 (15.75 ounce) cans fat-free, less-sodium chicken broth
2 (9 ounce) packages fresh three-cheese tortellini
1 1/4 cups chopped tomato
1 (6 ounce) bag baby spinach
1 tablespoon butter

Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic; cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil; cook for 2 minutes. Add tortrllini and cook for 6 minutes. Stir in tomato and spinach; cook 2 minutes or until the spinach wilts. Add butter; cook until the butter melts. Serve immediately.

Yield: 4 servings (serving size: 2 cups). 481 cal, 13g fat, 23.5g pro, 69.2g carb, 46mg chol, 1394mg sod.

Source:
"Cooking Light-8/01"

NOTES : The pasta will quickly soak up the broth, so it is important that you serve this soup immediately.

[olive101]

THANKS SO MUCH Terrytx!!

[olive101]

I did make this last night and it was very good. I did make some modifications. I used 1 very large can of chicken broth, 48oz. I used a frozen package of chopped spinach. I added about 1/2 cup chopped scallions, and I only used 1 9oz pkg of tortellini. I wanted it to be brothy and it was but with the added spinach it had some substance.

[Lynn B]

I've made this, too... and we did enjoy it.

However, IMHO, the TORTELLINI, WHITE BEAN & SPINACH SOUP from the Nov/Dec 97 issue was quite a bit tastier. It is by far my favorite of the two.

TORTELLINI, WHITE BEAN & SPINACH SOUP
1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
3 garlic cloves, minced
2 cups coarsely chopped spinach
2/3 cup water
1 (16-ounce) can navy beans, drained
2 cups Fresh Vegetable Broth or 1 (14 1/2-ounce) can vegetable broth (I used chicken broth)
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can quartered artichoke hearts, drained
1 (9-ounce) package uncooked fresh cheese tortellini
1/4 cup (1 ounce) grated fresh Parmesan cheese


Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese).

CALORIES: 281; FAT 5.7g; PROTEIN 15g; CARB 43.9g; FIBER 4.20g

Lynn

[wonderwoman]

Lynn B,
Could you please post that recipe? I'd love to try it!
Thanks!

[Lynn B]

wonderwoman,

I edited the above post to include the recipe. Enjoy! :)

Lynn

[mb]

we had this last week, despite our warm weather. i thought it was pretty good, but DH loved it! we'll definitely make it again. :)