Try this Spinach And Tortelloni Soup (Skinny Pasta) recipe, or contribute your own.
Suggest a better descriptionLook for fresh or frozen tortelloni filled with low-fat ricotta and sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3.5 gm total fat). Estimated by author. Spray bottom of large saucepan with oil; heat over medium until hot. Saute carrots, onions, garlic, and basil until onions are tender, about 5 minutes. Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper. From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Dec 1996). A fast soup mailed to eat-lf 11/19/98. Recipe by: Sue Spitler (1994) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 18, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 servings | ||
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Calories: 31 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 378.6mg | 13 % | |
Potassium 268.3mg | 7 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.8g | ||
Protein 2.5g | 4 % | |
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: 31
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