Cheese Tortellini Soup
257kcal
Ingredients
- 10 oz cheese tortellini
- 2 tablespoons olive oil
- 2 cups diced yellow onion
- ¾ cup diced carrots
- ½ tablespoon minced garlic
- 1 can (14.5 oz) diced tomatoes
- 5¼ cups low-sodium chicken broth
- 5 cups baby spinach (keep them whole or chopped)
Seasonings:
- 1½ teaspoons mixed dried thyme, oregano, and basil leaves (add more to taste) or use 1 teaspoon of Italian seasoning
- salt and black pepper (to taste)
Method
- Heat oil in a pot over medium heat. Sauté diced onion and carrots for 4 minutes until slightly softened.
- Add garlic, stir for 1-2 minutes. Add diced tomatoes, stir, and simmer for 1 minute.
- Pour in broth and seasonings. Bring to a gentle boil, cover, lower heat to medium-low, simmer covered for 20 minutes or until carrots are tender.
- Add fresh cheese tortellini, cook until they float to the surface. Taste and adjust the seasoning with salt, black pepper, or more herbs and spices.
- Toss in the spinach and let it wilt into the soup. Turn off the heat and serve.
Nutrition
Calories257kcalCarbohydrates31gProtein13gFat10gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol18mgSodium349mgPotassium451mgFiber4gSugar5gVitamin A5028IUVitamin C12mgCalcium123mgIron3mg