Tomato Tortellini Soup


1 tablespoon olive oil

1 yellow onion, chopped

2 carrots, chopped

2 garlic cloves, minced

4 to 6 cups broth, chicken or vegetable

1 jar San Marzano tomato sauce

1 (9-ounce) package whole wheat tortellini

Cracked black pepper (amount to your liking)

Red pepper flakes (if you like things spicy!)

10 ounces fresh or frozen spinach, defrosted and chopped

1/4 cup Parmesan


In a pot, heat olive oil over medium high heat. Saute the onion and carrots, stirring often until onions are translucent, about 5 to 7 minutes total. Add the garlic for the last minute of cooking onions and carrots.  Add broth and tomato sauce, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with pepper and red pepper flakes. Serve immediately or freeze some for later. Garnish each serving with a sprinkling of Parmesan.


Servings: 6 servings

Calories: 370 calories

Total carbs: 51 g

Protein: 14 g

Total fat: 8 g

Sodium: 1100 mg  (*if you are on a sodium restriction this recipe is high in sodium for you)

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