- 8-10 oz. package Tortellini pasta-dried, frozen, or fresh
- 1 Tbsp. olive oil
- 1 tsp. Black pepper
- 1 tsp. Rosemary
- 1 tsp. Basil
- 1 tsp. Oregano
- 3 cloves garlic,crushed
- ¼ cup Parmesan cheese (use reduced fat for less calories)
- 1 ½ cups fresh spinach,chopped
- 2 stalks celery, diced
- 1 small onion, diced
- 3 carrots, diced
- 1-14 oz. can diced tomatoes
- 1 cup water
- 3 cups chicken broth (we use low sodium)Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through.
- Stir in diced tomatoes, broth, water, Basil, Oregano, Rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.
- Add in tortellini pasta, spinach and Parmesan cheese- simmering for an additional 15 minutes, stirring several times during simmer.
- OR, toss onions, carrots, celery, garlic, broth, water, Oregano, Rosemary and black pepper into your crock pot. Cook on low 3-4 hours. Add tortellini, spinach and Parmesan cheese and cook on low another hour.
- Serve and Enjoy this 3 point per cup soup!
- ** Optional: Italian Turkey Sausage, cooked and crumbled
INSTRUCTIONS
- Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through.
- Stir in diced tomatoes, broth, water, Basil, Oregano, Rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.
- Add in tortellini pasta, spinach and Parmesan cheese- simmering for an additional 15 minutes, stirring several times during simmer.
- OR, toss onions, carrots, celery, garlic, broth, water, Oregano, Rosemary and black pepper into your crock pot. Cook on low 3-4 hours. Add tortellini, spinach and Parmesan cheese and cook on low another hour.
- Serve and Enjoy this 3 point per cup soup!