Spinach & Tortellini Soup

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste.

—Debbie Wilson, Burlington, NC

Takes: 20 min. • Makes: 6 servings

• 1 tsp. olive oil
• 2 garlic cloves, minced
• 1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained
• 3 cans (14 ½ oz. each) vegetable broth
• 2 tsp. Italian seasoning
• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 4 cups fresh baby spinach
• Shredded Parmesan cheese Freshly ground pepper

1. 1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil.
2. 2. Add tortellini; return to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.
3. 3. Stir in spinach. Sprinkle servings with cheese and pepper.

1 ⅓ cups: 164 cal., 5g fat (2g sat. fat), 18mg chol., 799mg sod., 25g carb. (4g sugars, 2g fiber), 7g pro.

TIP

You can use whatever flavor of tortellini you like for this recipe or substitute another pasta entirely. Just check the cooking time for the pasta of your choice and adjust the length of time it is added to the soup.