Garlicky Tortellini, Spinach and Tomato Soup
I can't wait to try this!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
low fat
soup
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 2 tablespoons unsalted butter
- grated parmesan
- 6 to 8 cloves garlic chopped
- 4 cups homemade or low-salt chicken broth
- 6 ounces fresh or frozen cheese tortellini
- 14 ounces canned diced tomatoes with their liquid
- 10 ounces spinach washed and stemmed; coarsely chopped if large
- 8 to 10 leaves basil coarsely chopped
- Carbohydrate 0.344013333333333 g
- Cholesterol 27.6866666666667 mg
- Fat 10.06258 g
- Fiber 0 g
- Protein 3.28546666666667 g
- Saturated Fat 6.30458733333333 g
- Serving Size 1 1 Serving (18g)
- Sodium 128.458 mg
- Sugar 0.344013333333333 g
- Trans Fat 0.684267333333331 g
- Calories 104 calories
Melt the butter in a large saucepan over medium-high heat. Add the garlic and saut? until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
