Healthy Italian Minestrone with Tortellini
Ingredients
The soup
-
4
cups
Vegetable Stock
-
4
pieces
Carrots, chopped
-
3
stalks
celery, chopped
-
1
small
onion, chopped
-
14
ounces
Canned Diced Tomatoes
-
2
tsp
garlic, minced
-
3
tsp
dried Italian seasoning
-
to taste
salt
-
to taste
pepper
-
3
cups
Baby Spinach, chopped
-
1
parmesan rind
optional
The tortellini
-
3
cups
Frozen Cheese Tortellini, cooked
Instructions
- Add the vegetable stock, carrots, celery, onion, tomatoes, garlic, Italian seasoning, salt, and pepper to a slow cooker.
- If using, add the rind of a Parmesan cheese wedge.
- Cook on low for 6-7 hours.
- When ready to serve, cook the tortellini according to package instructions, drain, and set aside.
- Add the spinach to the crock pot and cook until wilted.
- Remove the Parmesan rind if used.
- Put a few tortellini in a bowl and ladle the soup over top.
- Garnish with grated Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
5g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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