Pasta Soup du Jour
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 317.3
- Total Fat: 10.5 g
- Cholesterol: 43.1 mg
- Sodium: 851.0 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.6 g
- Protein: 10.3 g
View full nutritional breakdown of Pasta Soup du Jour calories by ingredient
Introduction
loosely based on veggie/tortellini soup loosely based on veggie/tortellini soupNumber of Servings: 8
Ingredients
-
1 T. olive oil
1 med. yellow onion, diced
1 clove garlic, crushed
1 c. cubed butternut squash (1/2" pieces)
14-oz. can diced tomatoes
14-oz. can great northern beans, rinsed and drained
4 c. chicken broth
2 c. spinach
2 10-oz. pkg. fresh frozen cheese tortellini
2 T. minced fresh basil
1/4 c. heavy whipping cream (optional)
Tips
Parmesan Crisp recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=633917
Directions
Heat olive oil over medium heat in soup pot. Add onion and garlic and cook, stirring often, till softened and fragrant, 4-5 minutes.
Add squash, tomatoes, beans, and broth and bring to a simmer. Cook over low flame till squash is tender, 8-10 minutes.
Add spinach, tortellini, and basil and cook just till pasta has risen to the surface, 3-4 minutes. (If using dried tortellini instead of fresh, add it with the butternut squash instead, as it will take longer to cook than fresh).
Temper cream with a little hot broth, then add to soup pot and stir to combine.
Serve garnished with little Parmesan cheese crisps, if desired.
Serving Size: makes 8 servings
Add squash, tomatoes, beans, and broth and bring to a simmer. Cook over low flame till squash is tender, 8-10 minutes.
Add spinach, tortellini, and basil and cook just till pasta has risen to the surface, 3-4 minutes. (If using dried tortellini instead of fresh, add it with the butternut squash instead, as it will take longer to cook than fresh).
Temper cream with a little hot broth, then add to soup pot and stir to combine.
Serve garnished with little Parmesan cheese crisps, if desired.
Serving Size: makes 8 servings