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Tortellini in Tomato Broth

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Cooking Light Superfast Suppers