Spinach Tomato Tortellini Soup
Tortellini, spinach and tomatoes are a pleasing combination in this tasty soup. Don’t forget the sprinkle of Parmesan cheese—it adds a special touch! Cindy Politowicz of Northville, Michigan shares the recipe.6 ServingsPrep/Total Time: 30 min.
Ingredients
- 3/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 cups water
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (10 ounces) frozen chopped spinach, thawed
- 3 tablespoons shredded Parmesan cheese
Directions
- In a large saucepan, saute onion and garlic in oil until tender. Add
- the broth, water, sugar, salt and pepper. Bring to a boil. Add
- tortellini; cook for 7-9 minutes or until tender, stirring
- occasionally.
- Reduce heat. Stir in tomatoes and spinach; heat through. Just before
- serving, sprinkle with Parmesan cheese. Yield: 6 servings (about 2
- quarts).
Nutrition Facts: 1-1/2 cups equals 206 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 782 mg sodium,