Recipe courtesy of Kathleen Daelemans
Tortellini Tomato Spinach Soup
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 263 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2.8 grams
- Carbohydrates
- 29.3 grams
- Dietary Fiber
- 5.4 grams
- Protein
- 19.2 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 263 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2.8 grams
- Carbohydrates
- 29.3 grams
- Dietary Fiber
- 5.4 grams
- Protein
- 19.2 grams
Ingredients
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
One 14-ounce can whole tomatoes, crushed through your fingers or coarsely chopped
One 9-ounce package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
Directions
- In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
