One pot Tortellini spinach soup

5 Points

This one pot Tortellini spinach soup is chock full of veggies pasta and cheese!

It is five weight watchers points per hefty and hearty serving but you could shave off points if you opt to lose the olive oil Serves 6

Serving size: about 1¾ cups soup and ½ tablespoon cheese

Thank you jonathan

This brothy, vegetable-packed soup—ready in just 25 minutes—features store-bought tortellini that makes it heartier and tastier.

The cheese tortellini keeps this dish meatless but you can use whatever variety you like.

The spinach is added at the very end, and cooked just until wilted before being pulled off the heat.

The result is softened spinach that hasn’t gotten too mushy—you want it to still have some texture.

Baby spinach is a good choice here since the tender stems don’t need to be removed before being added the soup.

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Ingredients

Olive oil
2 tsp
Uncooked onion
1 medium, chopped
Uncooked zucchini
2 medium, halved lengthwise and thinly sliced
Garlic
3 clove(s), minced
Italian seasoning
1½ tsp
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Red pepper flakes
⅛ tsp
Low sodium vegetable broth
43½ fl oz
Canned diced tomatoes
14½ oz, (1 can)
Water
½ cup(s)
Store-bought refrigerated cheese filled tortellini
9 oz, (1 package) refrigerated
Baby spinach
4 cup(s), loosely packed or chopped fresh spinach
Fresh basil
¼ cup(s), chopped
Grated Pecorino Romano cheese
3 Tbsp

Instructions

Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until 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.

Tortellini spinach soup

This Tortellini spinach soup is palled full of veggies pasta and cheese! it is five weight watchers points per hefty and hearty serving but you could shave off points if you opt to lose the olive oil Serves 6 Serving size: about 1¾ cups soup and ½ tablespoon cheese

Ingredients

Olive oil
2 tsp
Uncooked onion
1 medium chopped
Uncooked zucchini
2 medium halved lengthwise and thinly sliced
Garlic
3 clove s, minced
Italian seasoning
1½ tsp
Table salt
¾ tsp
Black pepper
¼ tsp freshly ground
Red pepper flakes
⅛ tsp
Low sodium vegetable broth
43½ fl oz
Canned diced tomatoes
14½ oz (1 can)
Water
½ cup s
Store-bought refrigerated cheese filled tortellini
9 oz (1 package) refrigerated
Baby spinach
4 cup s, loosely packed or chopped fresh spinach
Fresh basil
¼ cup s, chopped
Grated Pecorino Romano cheese
3 Tbsp

Instructions

Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until 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.

Yummly

One pot Tortellini spinach soup