Tortellini Soup

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CALORIES: 420

PREP: 5 minutes

COOK: 20 minutes

Egg-Free, Nut-Free


Ingredients

2 tbsp
butter
1
yellow onion, diced
3
garlic cloves, minced
1 tbsp Italian seasoning
2 tbsp
all-purpose flour
1
19-oz can fire-roasted tomatoes
4 cups
chicken broth
2 tbsp
tomato paste
1
package cheese tortellini
1/4 cup
cream
1/3 cup
freshly grated Parmesan cheese
2 cups
baby spinach
Salt and pepper to taste

Directions

In a large Dutch oven or pot, melt the butter over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, about 2 to 3 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the Italian seasoning, and continue to cook, stirring, until it becomes fragrant, about 30 seconds. Add the flour, and cook, stirring, for another minute. Add the fire-roasted tomatoes, chicken broth, and tomato paste and mix well. Bring the mixture to a boil and add the tortellini. Reduce the heat to medium-low and simmer the soup until the tortellini is cooked, about 8 to 10 minutes. Stir in the cream and Parmesan cheese. Season with salt and pepper to taste. Once the Parmesan is melted, stir in the spinach. Continue to cook, stirring, until the spinach is wilted, about 1 minute.

Serve immediately or store in the refrigerator for up to 3 days.


Nutritional Info
Per serving
Calories (kcal)420
Total Fat (g)16
Saturated fat (g)9
Cholesterol (mg)60
Sodium (mg)730
Total Carbohydrate (g)55
Dietary Fiber (g)2
Total Sugars (g)5
Protein (g)18
Calcium (mg)221
Iron (mg)3
Potassium (mg)349