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Tortellini Soup with Chunky Tomatoes and Spinach

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by: Alida's Kitchen






Quick and easy soup with tortellini and lots of veggies. This is the perfect comfort food for those chilly months.




ingredients

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serves: 3-4

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

4 cups to 6 low sodium vegetable broth (or chicken broth)

1 can (14.5 ounces) low sodium diced tomatoes, including juices

9-10 ounces tortellini (fresh or frozen), any variety

1 1/2 teaspoons Italian herb seasoning

1/4 teaspoon crushed red pepper (optional)

10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)

Salt and Pepper, to taste

1/4 cup freshly shredded Parmesan cheese

Nutrition Facts
Tortellini Soup with Chunky Tomatoes and Spinach

Servings Per Recipe: 3

Amount per Serving

Calories: 450

  • Total Fat: 15.2 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.5 mg
  • Sodium: 640.1 mg
  • Total Carbs: 57.9 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 6.7 g
  • Protein: 25.5 g
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preparation

1242677d516e743442ccae61cf79c2a3945ace92.jpg 1.  In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and sauté for 1 minute.

2.  Add broth and tomatoes. Turn heat to high, cover and bring to a boil.

3.  Add tortellini and cook according to package instructions.

4.  Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.

5.  Serve immediately, garnishing each bowl with Parmesan cheese.

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