The version I made was meatless and added some chopped tomatoes and a little shaved Parmesan cheese to the top. It's a pretty low key, low maintenance, (and low fat!) easy dish. A word to the wise, don't use a low sodium broth for this one. As there are minimal ingredients in the dish, the lower sodium took a bit away from the overall flavor. There is an alternative recipe for a tortellini soup that uses some canned tomatoes that I plan to make in a couple weeks, so I'll share which version is better at that time. :)
If you want to make it a more substantial meal, or add a protein, little meatballs or some cooked and crumbled Italian sausage would both be a delicious addition.
Served with some crusty bread, it's soup!
Quick Tortellini Soup
- 6 cups chicken broth
- Pinch of parsley
- 16 oz. package of fresh or frozen tortellini
- 4 cups baby arugula and spinach*
- 2 Roma tomato, seeded and chopped
- Salt and pepper, to taste
- Parmesan shavings, for serving
Heat chicken broth and parsley over medium-high heat. Add tortellini to the hot broth. Cook until heated through (see package directions). Divide greens between 4 bowls. Ladle soup over the greens and top with chopped tomato and Parmesan.
Source: Confections of a Foodie Bride