Tuscan Tortellini Vegetable Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

2 Tbsp olive oil

1 1/2 cups chopped carrots (about 4)

1 1/2 cups chopped yellow onion (1 medium)

1 cup chopped celery (about 3 stalks)

2 cups chopped green beans (, about 1-inch pieces)

2 cups chopped zucchini (about 2 small)

4 cloves garlic (, minced)

3 (14.5 oz) cans low-sodium chicken broth or vegetable broth

2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)

1 tsp each dried basil and rosemary (, crushed)

1/2 tsp dried thyme

Salt and freshly ground black pepper (, to taste)

1 (9 oz) package refrigerated 3-cheese tortellini

3 cups packed spinach

Shredded Romano or Parmesan cheese (, for serving)

Wskazówki

Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.

Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.

Serve warm topped with Romano or Parmesan cheese.

Recipe source: Cooking Classy

Wartości Odżywcze

• Kalorie: 296 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 16 mg
• Sód: 490 mg
• Węglowodany Całkowite: 44 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 14 g
• Białko: 12 g