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Spinach Tortellini Soup

Serves: 10

A simple, comforting dish, Spinach Tortellini Soup is a perfect first course or lunch dish.

Spinach Tortellini Soup


  • 1 package Roma® Tortellini, Tri-Color
  • 3 small potato(es), red (peeled and cubed)
  • 2 medium Peak Fresh Produce® Carrot(s) (peeled and sliced)
  • 1 rib Peak Fresh Produce® Celery (chopped)
  • 1 small Peak Fresh Produce® Onion(s) (diced)
  • 3 Tbsps. bouillon granules, chicken
  • 2 quarts water
  • 3 cups FarmSmart® All-Natural Chicken Breast(s), Diced
  • 1 10-ounce package spinach, frozen chopped
  • 1 tsp. parsley (dried)
  • 1 tsp. garlic, powder
  • 1 tsp. Burst™ Spices Oregano, Dried
  • 1/2 tsp. pepper, black
  • 1/4 tsp. salt
  • grated Roma® Cheese, Parmesan (to taste)


In a Dutch oven, combine the potatoes, carrots, celery, onion, chicken bouillon and water. Bring to a boil. Reduce the heat to low; cover and simmer for 10 minutes. Stir in the cubed cooked chicken, spinach, parsley, garlic powder, oregano, black pepper and salt. Bring back to a boil. Add in tortellini and cook uncovered for 7-9 minutes or until tender. Ladle soup into bowls and top with grated Parmesan cheese.