Easy Tortellini Soup

By á-4131

Quick, easy and colorful, this soup makes a cozy cup or even a light lunch on blustery days. Veggies add nutrition, and cheese tortellini makes it hearty and delicious.


Prep/Total Time: 30 min.
Yield: 6 Servings- points plus
1 cup (calculated without cheese) equals 178 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 652 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein.

Ingredients

• 1 medium onion, chopped
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
• 3 cups chopped fresh spinach
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon pepper
• Shredded Parmesan cheese, optional

Preparation

Step 1

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.