Tomato Spinach Tortellini Soup
Ingredients
-
2
lb
Roma tomatoes
-
1½
Tbsp
extra virgin olive oil
-
1
medium
yellow onion
-
6
cloves
garlic
-
8
cups
low-sodium chicken broth
-
20
oz
refrigerated three cheese tortellini
-
1
tsp
granulated sugar
-
6-9
oz
fresh spinach
-
3
Tbsp
chopped fresh basil
-
¾
cup
finely shredded Parmesan cheese
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Boil a large pot of water and prepare a bowl of ice water.
- Boil the tomatoes for about 4 minutes, then cool, peel, seed, and dice them.
- Heat olive oil in a pot over medium heat, sauté the onion until tender, then add garlic and sauté for 30 seconds.
- Add chicken broth and sugar, season with salt and pepper, and bring to a boil.
- Once boiling, add tortellini and cook according to package instructions, about 7 minutes.
- Stir in the diced tomatoes, spinach, and basil, cooking until the spinach wilts.
- Serve warm topped with Parmesan cheese.
Nutrition Facts (estimated)
Servings
7
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
800mg
Cholesterol
20mg
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