Quick Tortellini Spinach Soup

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 186
Caloriesfromfat 21 %
Fat 4.3 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.2 g
Carbohydrate 24.3 g
Fiber 1.2 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 321 mg
Calcium 0.0 mg

Ingredients

3 (14 1/4-ounce) cans no-salt-added chicken broth
3/4 cup finely chopped carrot
1 1/2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
1 teaspoon minced garlic (about 2 cloves)
1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked
2 cups loosely packed, coarsely chopped fresh spinach
1/2 cup sliced green onions (about 2 large)
1/4 cup freshly grated Parmesan cheeseprep: 10 minutes; cook: 17 minutes

Preparation

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Return to a boil; add tortellini, and cook 5 minutes. Add spinach and green onions; reduce heat, and simmer 2 to 3 minutes. Ladle into individual soup bowls; sprinkle soup evenly with cheese.

Note:

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

January 1998
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