Spinach Tortellini Soup

 

You'll Need -

1 Tsp Vegetable Oil

3 Stalks of Celery (chopped)

1 Medium Onion (chopped)

10 Baby Carrots (chopped)

2 Cloves of Garlic (one minced & one grated)

32 oz of Chicken Broth

16 oz of Water

1 14 oz Bag of Cheese Tortellini (Seviroli)

2 Bags of Baby Spinach

1/2 Cup of Parmesan Cheese
3 Bay Leaves
Crushed Red Pepper to taste

Salt and Pepper to taste

In a large soup pot, add the olive oil, celery, onion, carrot & minced garlic and sauté until veggies are al dente. Add the chicken broth, water, bay leaves, and grate in the second clove of garlic. Increase heat and to bring to a boil. Once the pot is boiling, add salt, pepper, crushed red pepper and tortellini. Simmer until tortellini cooks to al dente. Once the pasta is cooked add in the baby spinach and cheese and stir to combine.

Makes 8 servings

Approximate Nutrition Value Per Serving

Calories - 150

Fat  - 3.3 (1.8 Sat)

Carbs - 19

Fiber - 2

Protein - 11

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