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Easy Tortellini Soup

Quick, easy and colorful, this soup makes a cozy cup or even a light lunch on blustery days. Veggies add nutrition, and cheese tortellini makes it hearty and delicious. —Gaye Thompson, St. Charles, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
  • 3 cups chopped fresh spinach
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional

Directions

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  • Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Nutrition Facts
1 cup: 178 calories, 4g fat (2g saturated fat), 18mg cholesterol, 652mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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