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Spinach Tortellini Soup (vegetarian)
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3
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tablespoons
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butter (or margarine)
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2-3
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garlic cloves, finely chopped
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2
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medium celery ribs thickly sliced, 1 cup
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2
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medium carrots chopped, 1 cup
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1
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cup
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raw mushrooms
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8
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cups
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vegetable broth
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4
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cups
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water
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1
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20 oz
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pkg dried cheese-filled tortllini
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1
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teaspoon
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Italian seasoning
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1
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cup
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zucchini thinly sliced
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1
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cup
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yellow summer squash, cut up
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1/2
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teaspoon
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pepper
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1
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teaspoon
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nutmeg
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3
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cups
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fresh baby spinach
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Grated Parmesan cheese (optional)
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1
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Melt butter in a 6-quart Dutch oven over medium low heat. Cover and cook garlic, celery, onion, and mushrooms in butter 10 minutes, stirring occasionally.
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2
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Stir in broth, water, and Italian seasoning. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini are tender.
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3
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Stir in zucchini, yellow summer squash, pepper and nutmeg. Cover and simmer 10 minutes. Remove from heat; stir in spinach. Cover; let stand 3 minutes. Top each serving with Parmesan cheese.
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Servings: 10
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Cooking Times
Cooking Time: 40 minutes
Inactive Time: 3 minutes
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Degree of Difficulty
Degree of Difficulty: Easy
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Nutrition Facts
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Serving size: 1/10 of a recipe (14.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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199.84
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Calories From Fat (34%)
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67
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% Daily Value
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Total Fat 7.64g
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12%
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Saturated Fat 3.47g
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17%
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Cholesterol 14.73mg
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5%
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Sodium 1352.42mg
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56%
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Potassium 559.47mg
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16%
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Total Carbohydrates 27.8g
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9%
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Fiber 4.61g
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18%
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Sugar 2.85g
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Protein 7.18g
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14%
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