Finely chop the carrot. Peel and mince the garlic cloves. Clean and thinly slice the spinach.
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.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4|
|Calories from Fat: 79 (31%)|
|Amt Per Serving||% DV|
|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 %|
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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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