One-Pot Tortellini Soup

Ingredients

• 2 teaspoons olive oil
• 1 medium (110 grams) onion, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons dried Italian seasoning
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 (32-ounce or 940 grams) carton low-sodium vegetable or chicken broth
• 1 (14.5-ounce or 410 grams) can low-sodium diced tomatoes in juice
• 1 (9-ounce or 485 grams) package refrigerated whole-wheat cheese tortellini
• 2 cups (3 ounces or 60 grams) baby spinach

Directions

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.

Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.

Remove from heat and serve immediately.

Nutrition Information

Serves: 4 |  Serving Size: 1 3/4 cup (360 grams)

Per serving: Calories: 175; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 17mg; Sodium: 381mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 8g; Protein: 7g

Nutrition Bonus: Potassium: 467mg; Iron: 16%; Vitamin A: 16%; Vitamin C: 18%; Calcium: 10%