Pasta soups can be made 2 to 3 days in advance, enhancing flavors. If desired, cook pasta separately and add to the soup when reheating so it’s fresh and perfectly cooked.
6 entrée servings (about 1 cup each)
2 cups sliced carrots
¼ cup sliced green onions
2 cloves garlic, minced
1 teaspoon dried basil leaves
2 cans (14½ ounces) reduced-sodium chicken broth
1½ cups water
1 package (9 ounces) fresh tomato-cheese tortellini
3 cups torn spinach leaves
2–3 teaspoons lemon juice
⅛–¼ teaspoon ground nutmeg
⅛ teaspoon pepper
1. Sauté carrots, green onions, garlic, and basil in lightly greased large saucepan until onions are tender, about 5 minutes. Add broth and water and heat to boiling; reduce heat and simmer, covered, 10 minutes. Heat soup to boiling; stir in tortellini and spinach; reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper.
Per Serving:
Calories: 290
% of calories from fat: 9
Fat (gm): 2.8
Saturated fat (gm): 1
Cholesterol (mg): 3.8
Sodium (mg): 395
Protein (gm): 12.1
Carbohydrate (gm): 48
Exchanges:
Milk: 0.0
Vegetable: 2.0
Fruit: 0.0
Bread: 2.5
Meat: 1.0
Fat: 0.0