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Garlic Tortellini Soup

I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. —Donna Morgan, Hend, Tennessee
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings (1-1/2 quarts)

Ingredients

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

  • In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.
Health Tip: Even though the chicken broth is reduced-sodium, it still adds nearly 600 milligrams of sodium per serving. If you want to cut that back, substitute 5-1/2 cups water plus 3 tsp. reduced-sodium chicken bouillon granules for the broth. That will bring the total sodium to just 636 milligrams per serving.
Nutrition Facts
1 cup: 189 calories, 6g fat (3g saturated fat), 23mg cholesterol, 1074mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 11g protein.

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