Quick Tortellini Spinach Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 21%
  • Fat: 4.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.2g
  • Carbohydrate: 24.3g
  • Fiber: 1.2g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 321mg
  • Calcium: 0.0mg

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

  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
  2. 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.
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