Weight Watchers Italina Spinach and Tortellini Soup
Received this recipe at a WW meeting and when I tried it, knew I needed to post it to safe. What a great satisfying way to usher in Fall, plus it's only 5 smart points per serving
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1 onion chopped
- 1/2 cup water
- 1/4 cup chopped fresh basil
- 3 garlic cloves minced
- 2 teaspoons olive oil
- 1 can diced tomatoes
- 1/8 teaspoon red pepper flakes
- 1 1/2 teaspoons italian seasoning
- 2 zucchini halved lengthwise and thinly sliced
- 3 (14 1/2 ounce) cansreduced sodium vegetble broth
- 1 (9 ounce) packagerefrigerated mixed cheeses tortelini
- 4 cups loosely packed baby spinach
- 3 tablespoons pecorino romano cheese freshly grated
- Carbohydrate 7.30718515893686 g
- Cholesterol 2.04420771802176 mg
- Fat 1.4548639179516 g
- Fiber 1.89158199924893 g
- Protein 2.77793154276811 g
- Saturated Fat 0.608939157028792 g
- Serving Size 1 1 serving(s) (174g)
- Sodium 59.8464571501685 mg
- Sugar 5.41560315968793 g
- Trans Fat 0.110740226551287 g
- Calories 48 calories
Heat oil in Dutch oven, over medium high heat. Add onion and cook, stirring occasionally, until begins to soften about 3 minutes. Add zucchini and cook, stirring occasionally until crisp tender, about 3 minutes. Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, about 30 seconds. Stir in borth, tomatoes and water. Cover and bring to boil. Stir in tortelini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute. Ladle soup evenly into 6 bowls and sprinkle with basil and Pecorino.
