Tortellini Spinach & Tomato Soup

Submitted by: The Sensible Cook
AVERAGE RATING: 1vote / 4 Stars

You can spread this out to make more servings simply by adding up to 2 more cups of water (you’ll need to add more bouillon too). Side dish suggestion: bread sticks

½ cup chopped onion

1 garlic clove, minced

4 cups water

4 tsp chicken bouillon granules

1 (15oz) can diced tomatoes, un-drained

¼ tsp sea salt

¼ tsp pepper

¼ tsp onion powder

¼ tsp garlic powder

1 (9oz) pkg. fresh tortellini

10 oz frozen chopped spinach, defrosted and drained

¼ cup freshly shredded parmesan cheese (optional)

In a soup pot that has been sprayed with non-stick cooking spray, sauté the onion and garlic clove over medium high heat until onions are soft, about 5 minutes. Add water, bouillon, tomatoes, and seasonings. Bring to a boil. Reduce heat to a simmer and add the tortellini. Cook according to package time. 5 minutes before tortellini is done, add the spinach. Top each serving with a sprinkling of Parmesan cheese, if desired.

4 servings, each serving has 244 calories, 5g fat, 40g carbohydrate, 12g protein, 5g fiber

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