If you had a busy day and don’t want to spend too much time thinking about dinner, this 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.
2 teaspoons olive oil
1 medium 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) carton low-sodium vegetable or chicken broth
1 (14.5-ounce) can low-sodium diced tomatoes in juice
1 (9-ounce) package refrigerated whole-wheat cheese tortellini
2 cups baby spinach
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.
Serves: 4 | Serving Size: 1 3/4 cup (360 grams)
Per serving: Calories: 202; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 17mg; Sodium: 434mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 14g; Protein: 9g
Nutrition Bonus: Potassium: 1387mg; Iron: 13%; Vitamin A: 88%; Vitamin C: 187%; Calcium: 10%