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A New Version of Tortellini Spinach Soup


Here's a new version of this soup! The old version is on the bottom!!!!


1/2 cup minced onion
3 garlic cloves, minced
2 teaspoons olive oil
10 ounces fresh or frozen spinach, thawed, chopped
3 cans (14.5 oz each) chicken or vegetable broth
1 package (12 oz) cheese tortellini, cooked
1 can (15 oz) cannellini beans, drained and rinsed
1/8 teaspoon ground black pepper
Grated Parmesan cheese

Cook onion and garlic in olive oil in 3 quart saucepan over medium heat until fragrant, 1 minute. Add spinach and cook over medium high heat until wilted, stirring often, 3 minutes.
Add broth and bring to a boil over high heat. Add tortellini, beans, and ground black pepper, and cook until heated through, about 3 minutes. Garnish with additional pepper and grated Parmesan cheese.
Makes 5 servings at 4.5 points each.


Tortellini Spinach Soup


This soup is really good. And it freezes well.


cup minced onion
1 garlic clove, minced
6 cups broth (chicken or vegetable)
1 (14oz) can diced tomatoes
1 (9oz) package fresh tortellini or 4 servings dried tortellini
10 oz fresh or frozen spinach, thawed, chopped

Sauté the onion and garlic in cooking spray in a soup pot, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package.
When tortellini is almost done, add the spinach and cook just until wilted. Season with salt and pepper.
Makes 5 servings at 4 points each.