Spinach Mushroom and Corn Tortellini Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 379.0
  • Total Fat: 12.6 g
  • Cholesterol: 31.3 mg
  • Sodium: 1,273.3 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.2 g

View full nutritional breakdown of Spinach Mushroom and Corn Tortellini Soup calories by ingredient
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Quick and Easy Soup Recipe for a Cold winter evening or for Lunch. Quick and Easy Soup Recipe for a Cold winter evening or for Lunch.
Number of Servings: 4


    2 TBSP Canola oil
    1/2 tsp Italian Herb Seasoning
    1/8 tsp Crushed Red Pepper
    8 oz. Sliced Mushroom, fresh
    3 cups Fresh Spinach, coarsely chopped
    1 (15 1/4 oz) can Whole Kernel Corn
    5 cups Low Sodium, Low Fat Chicken Broth
    10 oz. Cheese Tortellini (Butoni Frozen used in recipe)


I did not add this or calculate it into the recipe, but can be served with grated Parmesan Cheese for even more flavor. Also could be made with Vegetable Broth for a Vegetarian Diet.


1. Heat oil in deep soup pot until just hot. Then add the seasonings (Italian Herb and crushed red pepper) Warm for about 1 minute, do not burn.

2. Add Fresh Mushrooms and cook for about 2 minutes, stirring to mix in spices and oil. Then add Fresh coarsely chopped Spinach and allow to cook down for about 1 minute. Then stir into mushrooms, Spices and oil. Then add the whole kernel Corn, including the juice, and stir. Allow all this to get warm for about three minutes.

3. Then add 5 cups of Chicken Broth and bring all to a boil. About 5 to 6 minutes.

4. Once everything has come to a boil, add the Tortellini and continue to boil for about 7 to 8 minutes until the Tortellini are completely cooked. Then serve hot. About 1 3/4 cups per serving.

Serving Size: 4 servings (1.75 cups/ serving)

Number of Servings: 4

Recipe submitted by SparkPeople user LILYBELLE12.

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