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Suggest a better descriptionIn a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
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Serving Size: 1 Recipe (127g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 274 | ||
Calories from Fat: 247 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 228.4mg | 8 % | |
Potassium 542.6mg | 14 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.4g | ||
Protein 3.2g | 5 % | |
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: 274
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