SPINACH AND TORTELLINI SOUP

By Flicker Submitted at August 29, 2009 Views 930 Comments 1 Likes 1

Ingredients

  • Yield: 6 servings (about 1 cup each)

Vegetable cooking spray

  • - 2 cups sliced carrots

  • - 1/4 cup sliced green onions and tops

  • - 2 cloves garlic, minced

  • - 1 teaspoon dried basil leaves

  • - 2 cans (15 ounces each) reduced-sodium chicken broth

  • - 1-1/2 cups water

  • - 1 package (9 ounces) fresh low-fat tomato and cheese torellini

  • - 3 cups torn spinach leaves

  • - 2-3 teaspoons lemon juice

  • - 1/8 - 1/4 teaspoon ground nutmeg

  • - 1/8 teaspoon pepper

Directions

  1. Spray bottom of large saucepan with cooking spray; heat over

  2. medium heat until hot. Saute carrots, green onions, garlic,

  3. and basil until onions are tender, about 5 minutes.

  4. Add chicken broth and water to saucepan; heat to boiling.

  5. Reduce heat and simmer, covered, 10 minutes.

  6. Heat broth mixture to boiling; stir in torellini and spinach.

  7. Reduce heat and simmer, uncovered, until tortellini are al

  8. dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

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Comments (1 comment)

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Celia - 38478
Celia - 38478 September 1, 2009 at 7:48 pm   

This a good soup. I worked with a lady that would bring it in to share. She said it was good for diabetics. Her family loved. I haven't had since I moved. Nice.