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Easy Tortellini Soup

January31

2

  • 1 medium onion, chopped
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained (I used the oregano, basil, garlic version)
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 3 cups baby 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. Yield: 6 servings.

Nutrition Facts: 1 cup (calculated without cheese) equals 178 calories, 4 g fat (2 g saturated fat), 18 mg cholesterol, 652 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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