Ingredients
Scale
- 9 oz cheese-filled tortellini (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach, washed
- 1 can (14.5 oz) diced tomatoes with juice
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp Italian seasoning
- 1/2 cup shredded Parmesan cheese
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Sauté the chopped onions and minced garlic until translucent.
- Add the diced tomatoes with juice and simmer for about five minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Stir in the tortellini and cook according to package directions (about 5-7 minutes) until tender.
- Add fresh spinach and Italian seasoning just before serving; allow spinach to wilt slightly.
- Ladle into bowls, garnish with shredded Parmesan cheese, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 315
- Sugar: 4g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg