Hearty tortellini vegetable soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Quartered small mushrooms |
| 1 | cup | Chopped onions |
| 1 | cup | Chopped carrots |
| 1 | cup | Chopped zucchini |
| 1 | tablespoon | + 1t. olive oil |
| 2 | smalls | Garlic cloves, minced |
| 4 | cups | Washed and drained spinach |
| 3 | cups | Stewed tomatoes |
| 2 | cups | Chicken broth |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Chopped fresh dill |
| 56 | Frozen tortellini (stuffed | |
| With ricotta cheese) | ||
| 1 | Bread, 40 Optional Calories | |
Directions
In a 4-quart microwavalbe casserole combine mushrooms, onions, carrots, zucchini, oil, and garlic and stir to coat. Cover and microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add remaining ingredients except tortellini and stir to combine.
Cover and microwave on HIGH for 6 minutes, stirring once halfway through cooking.
Add tortellini and stir to combine; cover and microwaveon Medium for 5 minutes. Let stand for 5 minutes, sitrring after 3 minutes, until tortellini are soft. Per serving: 1 Fat, 1 Protein, 5 Vegetables, 288 Calories, 8 g Fat