When you’re tired and want a fast dinner, this one‑pot tortellini soup is a great fix. It tastes like Italy and warms you up on cool evenings.
Active time: 10 min | Total time: 15 min
What You Need
- 2 tsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1½ tsp dried Italian herbs
- ¼ tsp crushed red pepper
- ½ tsp salt
- ¼ tsp coarse black pepper
- 1 32‑oz low‑sodium broth (vegetable or chicken)
- 1 14.5‑oz can diced tomatoes, low‑sodium
- 1 9‑oz pack whole‑wheat cheese tortellini
- 3 cups baby spinach
How to Cook
- Heat the oil in a big pot over medium‑high heat. Add onion, garlic, herbs, red pepper, salt, and black pepper. Cook about 4 minutes until the onion softens.
- Pour in the broth and tomatoes. Bring to a boil.
- Add the tortellini. Lower the heat and let it simmer, stirring now and then, for 7 minutes or until the pasta is tender.
- Stir in the spinach. Cook another 30 seconds until wilted.
- Turn off the heat and serve hot.
Serves: 4 | Portion size: 1¾ cups
Nutrition Snapshot (per serving)
- Calories: 270
- Total fat: 9 g
- Carbs: 40 g
- Fiber: 6 g
- Protein: 12 g
- Sodium: 835 mg