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    Spinach and Tortellini Soup


    Source of Recipe


    Taste of Home mag.

    List of Ingredients





    1 teaspoon olive oil
    2 garlic cloves, minced
    1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
    3 cans (14-1/2 ounces each) vegetable broth
    2 teaspoons Italian seasoning
    1 package (9 ounces) refrigerated cheese tortellini
    4 cups fresh baby spinach
    Shredded Parmesan cheese

    Recipe



    In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.
    Stir in spinach. Sprinkle servings with cheese and pepper.

    Nutrition Facts
    1-1/3 cups: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.

 

 

 

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