Spinach Tomato Tortellini Soup

Prep time: 5 minutes / Cook time: 15 minutes / Serves: 4 Category: , , ,

Directions

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Whisk in  broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
  4. Serve immediately, garnished with Parmesan.

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups Vegetable broth *
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 3 cups baby spinach, chopped
  • 2 tablespoons grated Parmesan
  • Salt and freshly ground black pepper, to taste

 

Nutritional Information

  • Calories 348
  • Total Fat 11.0 g
  • Saturated Fat 4.0 g
  • Trans Fat 0g
  • Cholesterol 32.8 mg
  • Sodium 586.5 mg
  • Total Carbohydrate 44.2 g
  • Dietary Fiber 3.5 g
  • Sugars 5.3 g
  • Protein 18.5 g

Comments

*Recipe modified: original recipe calls for Chicken Broth.

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