Tortellini Soup

Recipe Ingredients

1 tablespoon	15ml	Unsalted stick margarine
2 cups	474ml	Sliced mushrooms
1		Garlic clove - minced
2 cups	474ml	Low-sodium vegetable broth
1		No-salt-added Italian-style
		Stewed tomatoes - (14 1/2 oz)
3 cups	438g / 15oz	Frozen cheese tortellini
1		Frozen chopped spinach - (10 oz) - thawed, and
		Squeezed dry
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2 to 3 minutes.

Add the broth, tomatoes and 3 cups water; bring to a boil. Add the tortellini; return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve, sprinkled with the pepper.

This recipe yields 6 servings.

Per Serving: 237 Calories, 6 g Total Fat, 2 g Saturated Fat, 23 mg Cholesterol, 265 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 10 g Protein, 144 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.