This is an especially good vegetarian soup that is actually really filling.
Preparation:
Finely chop the carrot. Peel and mince the garlic cloves. Clean and thinly slice the spinach.
Cooking:
Heat oil in large pot over med-high heat. Add garlic and stir occasionally for 1 minute. Add broth and Italian seasoning, bring to boil. Add tortellini and chopped carrot, reduce to medium heat. Cook for 8 minutes stirring occasionally. Stir in thinly sliced spinach, cook for 2 minutes or until spinach is welted.
Serve immediately, sprinkle with cheese and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 | ||
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Calories: 256 | ||
Calories from Fat: 79 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 32mg | 10 % | |
Sodium 347.1mg | 12 % | |
Potassium 286.5mg | 8 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 30.6g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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