Spinach and tortelloni soup

4 Servings

Quantity Ingredient
1 large Onion; chopped
1 \N Clove garlic; minced
3 tablespoons Dry sherry; see pantry
4 cups Low sodium chicken broth; defatted
2 teaspoons Dried Italian seasoning
9 ounces Tortelloni, cheese filled; reduced-fat
15 ounces Tomato sauce; low salt
10 ounces Frozen spinach; thawed but undrained
⅛ teaspoon Freshly ground black pepper
1 teaspoon Sugar; optional
4 teaspoons Grated Parmesan cheese

"Spinach, tortelloni and just a touch of sherry turn a simple tomato base into an extraordinary soup."

PANTRY: Substitutes for wine: apple juice, pear juice, white grape juice, broth or water

In a 2-cup glass measuring cup, combine the onions, garlic and sherry or juice. Cover with wax paper and microwave on high power for 2 minutes or until the onions soften. Set aside.

In a large pot combine the broth and Italian seasoning. Bring to a boil over medium-high heat.

Add the tortelloni. Cover and simmer for 5 minutes.

Stir in the tomato sauce, spinach, pepper and onion mixture. Cover and simmer for 15 minutes. Taste the soup; if it seems acidic, add the sugar.

Serve sprinkled with the Parmesan.

Hands on: 10 minutes Per serving: 282 calories : 1⅘ g. total fat (6% of calories); ⅘ g. saturated fat; 4 mg.

cholesterol; 821 mg. sodium

PATh's variation: Use fresh spinach, chopped. Add peppery greens in season: such as chopped ½ bunch of watercress; or some arugula. Or add a handful of a mild cabbage, like napa, shredded. Garnish with a spoonful or two of chopped redgala apple, celery, avocado and cilantro; or tomato, red onion and fennel; or other 'relish' made from fresh vegetables and fruits.

[ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe]

Recipe By : Prevention's Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 13:36:03 -0800 (PST) From: PatH <phannema@...>

Related recipes