Recipes
Tomato Florentine Tortellini Soup
6 servings
20 minutes total
Shopping list
Ingredients
- 1 (19-oz) can tomato basil soup
- 1 ½ cups vegetable broth
- 2 tablespoons unsalted butter
- 1 ½ cups diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 (10-oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach leaves (4 oz)
Steps
- Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Drain tomatoes.
- Add tomatoes, Italian seasoning, salt, pepper, and tortellini to pan; return to a boil. Reduce heat to medium; simmer and stir 3–4 minutes or until tortellini is tender.
- Chop spinach; stir into soup and cook 1 more minute or until wilted. Serve.
Amount per ⅙ recipe serving: Calories 250, Total Fat 9g, Sat Fat 4g, Trans Fat 0g, Chol 30mg, Sodium 820mg, Total Carb 34g, Fiber 4g, Sugars 8g, Protein 9g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%