Italian spinach and tortellini soup
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This brothy, vegetable-packed soup—ready in just 25 minutes—features store-bought tortellini that makes it heartier and tastier. The cheese tortellini keeps this dish meatless but you can use whatever variety you like. The spinach is added at the very end, and cooked just until wilted before being pulled off the heat. The result is softened spinach that hasn’t gotten too mushy—you want it to still have some texture. Baby spinach is a good choice here since the tender stems don’t need to be removed before being added the soup. Serve it with a slice of crusty French bread to sop up the flavorful broth.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Uncooked zucchini
2 medium
Garlic
3 medium clove(s)
Italian seasoning
1.5 tsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Red pepper flakes
0.125 tsp
Fat free reduced sodium vegetable broth
43.5 fl oz
Canned diced tomatoes
14.5 oz
Water
0.5 cup(s)
Store-bought refrigerated cheese filled tortellini
9 oz
Fresh baby spinach
4 cup(s)
Basil
0.25 cup(s)
Grated Pecorino Romano cheese
3 Tbsp
Instructions
1
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.
2
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.
3
Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
4
Serving size: about 1¾ cups soup and ½ tablespoon cheese
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