If you’ve read my post from Monday or have been watching the news you know that the Pacific Northwest has had a very snowy month of February! The roads have been very messy so not exactly walking weather. What’s a girl to do? I made a large pot of Italian Spinach and Tortellini Soup and we’ve been enjoying it for lunch. It was the perfect soup for these cold, snowy days. This recipe has been adapted from one I found on the Weight Watcher site.
The best thing about this recipe is that it takes less than thirty minutes to make. You could also make the soup earlier in the day and add the tortellini shortly before serving.
Spinach and Tortellini Soup
2 tsp. olive oil
1 medium onion, chopped
2 medium zucchini, halved lengthwise and thinly sliced
3 medium garlic cloves, minced
1 ½ tsp. Italian seasoning
¾ tsp. Salt
¼ tsp. black pepper
⅛ tsp. red pepper flakes
32 fl oz. fat free reduced sodium vegetable broth
14 ½ oz. (1 can) canned diced tomatoes
1 cup water
9 oz (1 package) store-bought refrigerated cheese filled tortellini
4 cups, loosely packed fresh baby spinach
¼ cup, chopped basil
3 Tbsp. grated Pecorino Romano cheese
Heat oil in large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.
Serving size: about 1 3/4 cups soup and 1/2 tablespoon of cheese