ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Italian Tortellini Soup

Yield 7 servings
Escarole is a type of endive with crisp, curly green leaves that taste slightly bitter--it may be substituted for spinach in this recipe.

Ingredients

  • 1 medium fennel bulb
  • 2 teaspoons olive oil
  • 1 cup finely chopped carrot
  • 2 garlic cloves, minced
  • 4 (10 1/2-ounce) cans low-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Black pepper
  • 1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked
  • 2 cups shredded spinach or escarole
  • 7 teaspoons grated Romano or Parmesan cheese

Nutrition Information

  • calories 179
  • caloriesfromfat 29 %
  • fat 5.8 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.2 g
  • carbohydrate 22.9 g
  • fiber 1.3 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 312 mg
  • calcium 0.0 mg

How to Make It

  1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.

  2. Heat oil in a large saucepan over medium heat until hot. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  3. Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender. Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.

501 Delicious Heart Healthy Recipes