Fresh Spinach Tomato and Garlic Tortellini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 3/4 lb Roma tomatoes (about 9 medium)1 Tbsp extra virgin olive oil1 yellow onion finely chopped (1 1/2 cups)6 cloves garlic, minced (more or less to taste)2 quarts (8 cups) low-sodium chicken broth2 cups water1 (20 oz) or 4 1/5 C package refrigerated three cheese tortelliniSalt and freshly ground black pepper, to taste1 tsp granulated sugar6 - 9 oz fresh spinach, chopped3 Tbsp chopped fresh basil1/4 cup finely shredded Parmesan cheese, for serving
Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 - 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull away). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
*If it's winter and you're having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GRAMCRACKER46.
In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.
*If it's winter and you're having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user GRAMCRACKER46.
Nutritional Info Amount Per Serving
- Calories: 287.4
- Total Fat: 8.1 g
- Cholesterol: 27.3 mg
- Sodium: 355.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.5 g
- Protein: 13.7 g
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