← Back to Search Results
Cheryl’s Tortellini and Spinach Soup Recipe-8952

Photo by: Joseph De Leo
Comments: 0


I’m not sure whether it was the unselfish kindness my neighbor showed me or the soup she fed me that I couldn’t stop thinking about. It was my first migraine headache, and I found myself stranded at the doctor’s office, unable to drive home. My husband was out of town. After several calls to friends and family, only to get answering machines, I phoned my neighbor Cheryl Andrassy.

She answered with that nasal sound that always indicates a bad head cold. I immediately wondered who was more pitiful, stranded me or my poor neighbor with the stuffy head. I told her my dilemma, and no sooner than the words could pass my lips, Cheryl was on her way.

Several hours later, as I was coming out of a foggy sleep, I heard a light tapping on the front door. There stood Cheryl, soup in hand.

“I know you probably don’t want anything to eat, but just in case you do, I brought you some soup,” she said.

Later I zapped the soup in the microwave and sat down to sip on it. I am always amazed at the healing powers of food. Feeling pretty miserable and alone, that soup comforted me like a fuzzy blanket on a rainy day. I’ll always be grateful to Cheryl for sharing her compassion and her delicious soup. This quick and easy adaptation makes a wonderful meal anytime you need some comfort.

Yield: Serves 4 generously
Cooking time: Under 25 Minutes


  • 1 package (10 ounces) frozen chopped spinach
  • 2 teaspoons olive oil
  • 1 medium-size onion (for about ¾ cup chopped)
  • 1 clove fresh garlic, minced, or 1 teaspoon bottled minced garlic
  • 2 cans (about 14 ounces each) fat-free chicken broth, or 4 cups homemade chicken stock
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon sugar
  • 2 cups frozen cheese tortellini, or 8 ounces other pasta (see Notes)
  • 3 tablespoons shredded or grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg


1. Remove the spinach from its packaging and place it in a microwave-safe dish. Microwave, uncovered, on high power until defrosted, about 5 minutes.

2. Meanwhile, heat the oil in a 4½-quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic. Cook, stirring, until the onion is tender, 2 to 3 minutes. Add 2 cups water and the broth; raise the heat to high and bring the soup to a boil.

3. Remove the spinach from the microwave and drain it well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

4. Add the tortellini and bring the soup back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, 4 to 5 minutes.

5. Meanwhile, combine the Parmesan cheese, salt, black pepper, and egg in a small bowl and stir vigorously with a fork or a small whisk. Set aside.

6. When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly. Cook, stirring, for 2 minutes. Then remove the pot from the heat, spoon the soup into shallow bowls, and serve.


Any variety of filled tortellini is wonderful here. For an even more economical soup, substitute a plain short pasta, such as elbow macaroni or rotini, for the tortellini.

© 2005 Beverly Mills and Alicia Ross

Nutritional Information

Nutrients per serving (% daily value)

349kcal (17%)
266mg (27%)
16mg (26%)
471mcg RAE (16%)
85mg (28%)
900mg (38%)
4g (20%)
12g (18%)
4mg (22%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?