Ingredients50 m servings 213 cals
- In a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
- Tear tomatoes with fingers to create large chunks and add to broth. Add thawed spinach, tortellini, garlic and black pepper.
- Cook for 35 minutes to blend flavors. Sprinkle with Parmesan cheese before serving.
Per Serving: 213 calories; 3.8 g fat; 35.2 g carbohydrates; 11 g protein; 16 mg cholesterol; 1353 mg sodium. Full nutrition
ReviewsRead all reviews 15
TERRIFIC!!!! First time I followed the recipe. second time I used tomato sauce, crushed tomatoes, and diced tomatoes instead of juice and whole tomatoes. I also used chicken stock instead of ...
I used 4 cans of tomato soup instead of tomato juice. 2 cups chicken broth instead of beef broth.
I love this recipe! The only thing I did different to it was I used fresh baby spinach instead of frozen. And I shave big curls of fresh Parmesan on top. Delish and yumminess! Would recommend an...
This is a nice soup...but as it cooked and I kept tasting I found it needed a lot of salt, a little sugar, and about 1/2 cup white wine. I also added granulated beef bullion to enhance flavor a...
I would definitely make this soup again, it is very good. I made no changes, it makes a lot of soup it's great for lent, no meat.
I sautéed some zucchini and added it to the soup. Also used diced toms instead of whole. This makes A LOT of soup!