Saturday, November 16, 2013

Tortellini Soup - A Secret Weapon Recipe!

It's been soooo cold and miserable here in Louisville already. We've even had bits of snow??? OMG. This is supposed to be such a long and harsh winter and it's got us already craving some fab comfort foods. 

This recipe for Tortellini Soup is one of my family's favorites! It's nourishing and delicious and a super easy and inexpensive way to feed a crowd!! It's also sneakily high vegetable and low fat. 


* 3 cans of chicken broth
* 2 cans of diced tomatoes with basil, garlic and oregano
* 1 can Rotel
* 1 small pack Buitoni refrigerated tortellini
* 1 small can white chicken, drained (optional)

Cans, cans, cans.
Lots of soup labels for the collection box at school! 

Easy cooking:

Put chicken broth, diced tomatoes and Rotel in soup pot. Bring to a boil. Add tortellini and cook according to package directions, until tender. If adding chicken, put the drained chicken in and let it heat for a few minutes. Serve and enjoy!! 

The tortellini will float on top. I kind of scoop up tomatoes to dump on top to keep the pasta submerged a bit while it's cooking.

We always serve it with warm crusty garlic bread!


* The recipe can be multiplied, based on how much you want to make and how big your soup pot is! ;) I usually double it so that we have leftovers to reheat for a few days. A double batch works well with one large (20 oz) package of Buitoni. 

* I usually keep an extra can of chicken broth to add to the leftovers if it's not liquid/soupy enough.

* We like our food kicked up a notch - or twenty! - so I usually use the "hot" Rotel instead of the original.

And that's it! 

Hope you enjoy!! :D


  1. That's a great idea! I'm never just eating spinach on its own!! LOL!