Tortellini Soup
Quick and easy comfort food.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 2.5 serving- package tortellini (i used buitoni whole wheat, three cheese)
- 4 cups water with bouillon or broth
- 1/2 cups carrots copped
- 1/2 cups celery sliced diagonally
- 2 gloves garlic minced
- 2 cups fresh spinach roughly chopped
- 1 tablespoon fresh parsley or dried
- 1 dash galic powder and italian seasoning or your favorite, to taste
- 1 drizzle olive oil for sauteing
- 1 sprinkle parmesan cheese grated (optional)
- 1 dashes salt and pepper to taste
- Carbohydrate 38.31912 g
- Cholesterol 29.8166666666667 mg
- Fat 14.53668 g
- Fiber 2.69606665054957 g
- Protein 17.97767 g
- Saturated Fat 3.99240033333333 g
- Serving Size 1 1 Serving (461g)
- Sodium 1202.95733333333 mg
- Sugar 35.6230533494504 g
- Trans Fat 1.07280066666667 g
- Calories 353 calories
Drizzle a little olive oil into a heavy bottomed pot or dutch oven. Saute the garlic until fragrant, then add the onions, carrots and celery. Cook vegetables until they begin to soften. Add the water and bouillon or broth and increase the temperature to medium-high until the water is almost at a boil. Add the spinach and parsley to the soup with your choice of seasonings and stir until the leaves are wilted. Add the tortellini and cook according to package directions (about 9 minutes). Serve sprinkled with parmesan cheese.
