Tortellini Soup

Soup-er easy homemade Italian soup – Mmmm good!

By: Jodie Shield, RD

It’s still single digits in Chi-beria  – that’s the new name for Chicago! This frigid weather has compelled me to share one more delicious homemade soup recipe. My tortellini soup takes only minutes to make but delivers long on flavor. You can use any frozen tortellini, but my family loves cheese the best. Broth does contribute a fair amount of sodium; so if you’re concerned, just use low sodium chicken stock and a pinch of salt. If fresh spinach isn’t handy, go ahead and use a 9-ounce container of frozen, chopped spinach; just be sure you thaw it first. My tortellini soup is guaranteed to warm you up on a chilly day or night– with or without snow. Some of my family’s other favorite soups you’ll want to try: Tuscan White Bean and Plum Tomato Soup, Manhattan Clam Chowder, and Turkey Tortilla Soup. But if you really want to crank up the heat, try my Turkey Mole Chili.All of these recipes are also on my FREE app Eat Healthy Homemade Meals in Minutes which you can download from iTunes or Google Play.

Tortellini Soup

6 Servings

 Prep Time = 10 minutes

Cooking Time = 20 minutes

Ingredients:

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 (32 ounce) containers chicken broth
• 6 ounces frozen cheese tortellini
• 2 cups fresh baby spinach, rinsed
• 1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
• Shredded Parmesan, optional

Directions:

1.  Add oil to 6-quart pot, heat over medium-high until sizzling.  Add garlic; cook 1 minute.
2.  Add broth and tortellini; cover and bring to boil.  Reduce heat, simmer uncovered, about 5 minutes.
3. Add spinach and tomatoes; simmer uncovered for 10 minutes.  Serve with a sprinkle of Parmesan cheese.

Nutrition Information per 1 ½ cup serving: 132 calories, 6 grams protein, 20 grams carbohydrate, 3 grams fat, 1 gram saturated fat, 2 grams fiber, 1,399 milligrams sodium

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