Italian spinach and tortellini soup
1 medium, chopped
2 medium, halved lengthwise and thinly sliced
3 medium clove(s), minced
¼ tsp, freshly ground
red pepper flakes
fat free reduced sodium vegetable broth
43½ fl oz
canned diced tomatoes
14½ oz, (1 can)
store-bought refrigerated cheese filled tortellini
9 oz, (1 package) refrigerated
fresh baby spinach
4 cup(s), loosely packed or chopped fresh spinach
¼ cup(s), chopped
grated Pecorino Romano cheese
- Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
- Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
- Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
- Serving size: about 1¾ cups soup and ½ tablespoon cheese