Spinach & Tortellini Soup

(10)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 Tbsp olive oil 2 garlic cloves, pressed1 32 oz. box fat free vegetable broth1 package Fresh cheese tortellini2 cans stewed tomoatoes1 bag fresh spinach2 tsp dried basil1 tsp salt, pinch of peppergrated parmesan cheese (to top)
Directions
Saute garlic in olive oil
Stir in the broth and tortellini
Lower heat, add salt & pepper
Simmer 5 minutes
Add tomatoes, spinach, & basil
Simmer until spinach is cooked (about 15 minutes)
Serve with parmesan cheese
Enjoy!

Note: parmesan cheese is not included in nutrition facts.

Number of Servings: 8

Recipe submitted by SparkPeople user MEGULS.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 256.7
  • Total Fat: 6.4 g
  • Cholesterol: 25.0 mg
  • Sodium: 1,015.8 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.3 g

Member Reviews
  • AMCARDONA
    Healthy and Hearty - 11/2/11
  • PHEBESX
    Delicious! I also added onion and a dash of crushed red pepper for a kick. - 3/29/11
  • SISSYFEB48
    Delicious. I used more garlic when I made it. - 6/20/10
  • CHRISTY7177
    Very delicious. I added navy beans to it and instead of stewed tomatoes, I used diced seasoned tomatoes. Oh, and I briefly cooked the spinach in garlic butter (in a pan) prior to adding it to the soup. I didn't use a whole bags worh of spinach either, it seemed like it might over power the soup. - 1/26/10
  • HEALTHY4JEANNE
    Wow! Family loved this. I loved it. So easy to make. .You do not have to be a chef to make this recipe! - 1/9/10
  • KWATER1
    Absolutely loved this, threw it together for lunch and then froze the left-overs. ;) - 5/6/09
  • BRICYN
    This is a great recipe! We have been using it for about a year now. You can cook the tortellini in water instead of broth--reduces calories and sodium! - 10/8/08
  • LORIOH
    Wow! Really good and easy to make. - 5/13/08
  • MHAAS1
    I am sorry. I meant to give this 5 stars and it won't let me change it. My family loved this recipe. - 1/25/08