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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup asiago cheese |
||
| Calories 184 | ||
| Calories from Fat 58 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 852mg | 35% | |
| Potassium 511mg | 14% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.9g | ||
| Protein 9.6g | 19% | |
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Spinach-Tomato Tortellini Soup
By: Lainey6605
Jan 30, 2008
This flavorful soup will warm you up on a cold day. It is simple to make and delicious served with crusty bread. This recipe was made for RSC #11.
SERVES 8
Ingredients
- 2 tablespoons butter or 2 teaspoon olive oil
- 1/2 cup shallot, chopped
- 1/2 cup sweet onion, chopped
- 1 tablespoon fresh garlic, minced
- 1 dash cayenne pepper
- 6 cups chicken broth (can use fat-free, less-sodium chicken broth if desired)
- 1 cup hot water
- 1 cup sun-dried tomato, julienne-cut and packed without oil
- 1/4 teaspoon crushed red pepper flakes
- 9 ounces fresh cheese tortellini
- 2 cups packed fresh baby spinach
- 6-8 fresh basil leaves, coarsely chopped
- 1/2 cup asiago cheese, grated
- additional asiago cheese, grated (for sprinkling on top)
- salt, to taste (optional)
- fresh ground black pepper, to taste
Directions
1
In large Dutch oven over medium heat, melt butter.2
Add the shallots, onion, garlic and cayenne pepper and saute until fragrant, about 2-3 minutes.3
Add broth, water, tomatoes and crushed red pepper; cover and bring to a boil.4
Add tortellini, spinach, basil and 1/2 cup Asiago cheese; simmer, uncovered, 5 minutes or until pasta is done.5
Sprinkle with additional Asiago cheese.6
Season with salt and pepper, to taste, if desired.7
This makes 8 servings at 1 cup each.
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Featured Reviews for This Recipe
From: Kim127
On Mar 30, 2008
Loved the asiago cheese in this with the spinach and tortellinis. I subbed extra broth for the water and used 3-cheese tortellini. I really liked the spinach and the punch of heat from the cayenne and crushed red pepper flakes. As a personal preference I would cut down on the amount of sun-dried tomatoes next time. We served this with some fresh sourdough, yum! Made for the PRMR tag game.
From: Kumquat the Cat's friend
On Feb 25, 2008
5 star. Great soup. Halved it every way but the tortellini (mine was artichoke and lower fat). Omitted onion but used 1/2 cup shallots. I used veggie broth cause we are vegetarians. Made it as a main dish. So great! Thanks! Made for RSC#11:D
From: lazyme
On Jun 17, 2008
Yum! I halved this recipe and made as directed except that I used dried tricolor tortellini and used oil-packed sun-dried tomatoes (but pressed them well with a paper towel to get the oil out). I enjoyed the flavor that the sun-dried tomatoes imparted to this dish, but would definitely only use fresh pasta next time! We loved this. Spicy, simple, and good. Thanks Lainey for another keeper. Made for ZWT4.
From: Chef Buggsy Mate
On Apr 3, 2008
This soup is WONDERFUL! I am a fan of cream based soups, but decided to make this since I had some 3 cheese tortellini in the freezer my kids have been begging me to use. I considered cutting the recipe in half since there were only 4 of us having it for lunch: I'm so glad I didn't. My children all agreed that it deserved more then 5 stars (that's something I normally only hear if it is junk food related). My one daughter who doesn't like spicy food at all, would take a bite, comment about the spice, sip some water and then take another bite...she managed to do that through 3 bowls of soup! This will be on our table quite often.
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