Milanese Tortellini en Brodo

By bakers_delight85

Ingredients

• 2 tsp. olive oil
• 2 medium garlic cloves, minced
• 2 14.5 cans low-sodium vegetable broth
• 9-ounce package refrigerated mushroom and cheese tortellini
• 14.5 can no-salt-added diced tomatoes, undrained
• 1 tsp. dried basil, crumbled
• 1/4 tsp. crushed red pepper flakes or red hot pepper sauce
• 3 cups packed torn escarole or kale
• 1/4 cup shredded or grated Parmesan or asiago cheese

Preparation

Step 1

Heat a large saucepan over medium heat. Pour in the olive oil and swirl to coat the bottom. Cook the garlic for 1 minute, stirring occasionally.
Stir in the broth. Bring to a boil.
Stir in the tortellini. Reduce the heat and simmer for 6 minutes.
Stir in the undrained tomatoes, basil and red pepper flakes. Return to a simmer and cook for 3 minutes, or until the tortellini is tender.
Stir in the escarole. Simmer for 1 minute, or until the escarole is wilted.
To serve, ladle into soup bowls. Sprinkle with the cheese.
Per serving: 270 calories, 8g fat, 27mg cholesterol, 468mg sodium, 37g carb, 5g fiber, 13g protein