• 2 medium baking potatoes, peeled and cubed
  • 3-4 medium carrots, sliced
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 2 quarts vegetable or chicken broth
  • 1 cup water
  • 1 10 oz packaged frozen chopped spinach, thawed and drained
  • 1 tsp parsley flakes
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 2 9 oz packages refrigerated cheese tortellini


  • Combine broth, water, potatoes, celery, carrots and onion in a large pot. Bring to a boil. Cover and simmer for 10 minutes
  • Add chopped spinach, oregano, parsley, garlic, pepper, and red pepper flakes
  • Add cheese tortellini, and simmer for about 7 minutes, until tortellini is tender

My notes:

  • Yum!
  • For added deliciousness: grate some Parmesan cheese on top before eating
  • Makes a bonkers amount, so be prepared to share or freeze some. Or eat for lunch all week, like me.

Recipe modified from taste of home


About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

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