Spinach and tortelloni soup (skinny pasta)

Yield: 6 servings

Measure Ingredient
Vegetable cooking spray
2 cups Sliced carrots
¼ cup Thinly sliced green onions; with tops
2 Cloves garlic; minced
1 teaspoon Dried basil
32 ounces Low-salt chicken broth
1½ cup Water
9 ounces Tortellini; cheese-filled, with tomato (fresh and low-fat)
3 cups Spinach leaves; torn
3 teaspoons Lemon juice; (2 to 3)
¼ teaspoon Ground nutmeg; or less
⅛ teaspoon Pepper

Look for fresh or frozen tortelloni filled with low-fat ricotta and sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3½ gm total fat).

Estimated by author.

Spray bottom of large saucepan with oil; heat over medium until hot. Saute carrots, onions, garlic, and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper.

From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Dec 1996). A fast soup mailed to eat-lf 11/19/98.

Recipe by: Sue Spitler (1994)

Posted to EAT-LF Digest by kitpath@... on Nov 18, 1998, converted by MM_Buster v2.0l.

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