If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.
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%
