Recipe of the Week 1/9/10

Tortellini-Spinach Soup

(adapted from Ellie Krieger So Easy)

Ingredients

•    1tsp canola oil
•    1 medium onion, chopped
•    3 cloves garlic, thinly sliced
•    2 medium carrots, sliced
•    2 stalks celery, chopped
•    1 tsp dried oregano
•    1 tsp dried thyme
•    1 tsp crushed red pepper flakes
•    1 14 oz can diced tomatoes with juice (low sodium)
•    6 cups low sodium chicken broth or vegetable broth
•    3 cups baby spinach, sliced into ribbons
•    9 oz package fresh store bought spinach and cheese tortellini
•    1/2 cup grated parmesan cheese

Instructions

•    Heat the oil in a 4-6 quart heavy saucepan over medium-high heat.  Add the onions and cook, stirring, until softened, about 5 minutes.  Add the garlic and cook stirring, until the onions are translucent and the garlic softened, about 3 minutes.  Add the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5-6 minutes.
•    Add the tomatoes with their juices and the broth and bring to a boil.  Reduce the heat and simmer for 15 minutes.  Add the spinach and tortellini and cook until the tortellini are cooked through, about 6 minutes.  Serve and top with parmesan cheese

Yields 4- 3 cup servings.

7 points per serving
Calories 350
Total Fat 12g, Saturated Fat 5 g
Protein 24 g
Carbs 45 g
Fiber 5g
Cholesterol 45 mg
Sodium 770 mg

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Tagged as: Recipe