Spinach and tortelloni soup (skinny pasta)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.