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Spinach-Tomato Tortellini Soup

  • 22minutes
  • 184calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or 2 teaspoons olive oil

  2. 1/2 cup shallot , chopped

  3. 1/2 cup sweet onion , chopped

  4. 1 tablespoon fresh garlic , minced

  5. 1 dash cayenne pepper

  6. 6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)

  7. 1 cup hot water

  8. 1 cup sun-dried tomato , julienne-cut and packed without oil

  9. 1/4 teaspoon crushed red pepper flakes

  10. 9 ounces fresh cheese tortellini

  11. 2 cups packed fresh baby spinach

  12. 6 -8 fresh basil leaves , coarsely chopped

  13. 1/2 cup asiago cheese , grated

  14. additional asiago cheese , grated (for sprinkling on top)

  15. salt , to taste

  16. fresh ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. In large Dutch oven over medium heat, melt butter.

  2. Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.

  3. Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.

  4. Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.

  5. Sprinkle with additional Asiago cheese.

  6. Season with salt and pepper, to taste, if desired.

  7. This makes 8 servings at 1 cup each.

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