I love this time of year.
The promise of spring and summer produce is tantalizing. Mouthwatering, if you will.
Even in the South, the spring and summer produce haven’t quite hit their stride yet. Luckily, we still have a bit of cool weather to enjoy before the warm-up because I’m not quite done with this healthy and delicious soup.
The tomatoes are great cancer-fighting agents, and the spinach provides potassium and iron. The rest is just delicious.
Spinach-Tomato Tortellini Soup
1 Tbs olive oil
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
1 (14.5 oz) can petite diced tomatoes, undrained
1 (9 oz) pkg refrigerated three-cheese tortellini
1/2 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, chopped
2 Tbs parmesan, grated
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
Add garlic and onions. Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes.
Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until tortellini is cooked through, about 5 to 6 minutes.
Stir in spinach until it begins to wilt, about 2 minutes.
Serve immediately, garnished with parmesan cheese.
Nutritional Information: Calories Per Serving: 161, Calories from Fat: 47, Fat: 5 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 9 mg, Sodium: 632 mg, Potassium: 303 mg, Carbohydrates: 20 g, Fiber: 2 g, Sugar: 4 g, Protein: 9 g
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