Spring Tortellini Soup | Midwest Living

Spring Tortellini Soup

Spring Tortellini Soup

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  • Makes: 6 servings
  • Yield: 11 cups
  • Hands On 15 mins
  • Total Time 30 mins

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This family-friendly soup takes advantage of a couple of convenience products to come together in minutes. (New to broccolini? Available in large supermarkets, it's a cross between broccoli and Chinese kale. It has longer, thinner stalks than broccoli and a more delicate texture. If you can't find it, use regular broccoli.)


  • 12 ounces Italian-style chicken sausage, sliced
  • 1 tablespoon olive oil
  • 8 cups reduced-sodium chicken broth
  • 12 ounces broccolini, trimmed and chopped
  • 1 9 - ounce package refrigerated cheese-filled tortellini
  • 1 cup fresh or frozen peas
  • 2 green onions, sliced
  • 1 teaspoon dried thyme, crushed


  1. In a 4- to 6-quart saucepan, brown sausage in hot olive oil over medium heat. Add broth; bring to boiling. Add tortellini and thyme; cook 2 minutes. Add remaining ingredients and cook 3 to 5 minutes more or until tortellini is done and broccolini is just tender.

Nutrition Facts

(Spring Tortellini Soup)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1273, fiber (g) 4, cal. (kcal) 298, iron (mg) 3, vit. A (IU) 730, Fat, total (g) 10, vit. C (mg) 63, sugar (g) 5, Potassium (mg) 526, calcium (mg) 126, pro. (g) 23, carb. (g) 30, Niacin (mg) 3, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 59, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, Folate (µg) 64, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0

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