This Tortellini spinach soup is palled full of veggies pasta and cheese! it is five weight watchers points per hefty and hearty serving but you could shave off points if you opt to lose the olive oil Serves 6 Serving size: about 1¾ cups soup and ½ tablespoon cheese
Ingredients
- Olive oil
- 2 tsp
- Uncooked onion
- 1 medium chopped
- Uncooked zucchini
- 2 medium halved lengthwise and thinly sliced
- Garlic
- 3 clove s, minced
- Italian seasoning
- 1½ tsp
- Table salt
- ¾ tsp
- Black pepper
- ¼ tsp freshly ground
- Red pepper flakes
- ⅛ tsp
- Low sodium vegetable broth
- 43½ fl oz
- Canned diced tomatoes
- 14½ oz (1 can)
- Water
- ½ cup s
- Store-bought refrigerated cheese filled tortellini
- 9 oz (1 package) refrigerated
- Baby spinach
- 4 cup s, loosely packed or chopped fresh spinach
- Fresh basil
- ¼ cup s, chopped
- Grated Pecorino Romano cheese
- 3 Tbsp
Instructions
- Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
- Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
- Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
