Tortellini in Tomato Broth

Oxmoor House
Prep: 7 minutes; Cook: 5 minutes; Stand: 2 minutes.
4 servings (serving size: 1 1/2 cups)


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1 (14-ounce) can vegetable broth
1 cup water
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil
1/4 cup dry white wine
1 (9-ounce) package refrigerated cheese-filled tortellini
2 cups baby spinach leaves
1/2 cup fresh basil leaves
1/4 teaspoon freshly ground black pepper
8 teaspoons preshredded fresh Parmesan cheese


Combine first 4 ingredients in a large saucepan; bring to a boil. Add tortellini; cook, uncovered, 5 minutes. Remove pan from heat. Place spinach and basil in pan over broth mixture; cover and let stand 2 minutes or until spinach and basil wilt. Stir spinach, basil, and pepper into broth.

Ladle pasta and broth into bowls; top each serving with 2 teaspoons Parmesan cheese.

Created date

April 2008

Nutritional Information

Calories 236
Caloriesfromfat 24 %
Fat 6.2 g
Satfat 3.3 g
Monofat 0.3 g
Polyfat 0.0 g
Protein 12.5 g
Carbohydrate 32 g
Fiber 1.3 g
Cholesterol 26 mg
Iron 1.9 mg
Sodium 685 mg
Calcium 238 mg