One-Pot Tortellini Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  3 cloves, minced or 9g

• Italian Seasoning

  Spice Islands

  1 ½ tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Vegetable Broth

  From bouillons. Low sodium

  940g or 940g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  410g or 410g

• Tortellini

  Pasta with cheese filling

  485g or 485g

• Spinach

  Raw

  2 cup or 60g

• Onions

  Raw

  ¾ cup, chopped or 120g

Directions

1. Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt and pepper; sauté for 4 minutes, or until the onions are tender.
2. Stir in the broth and tomatoes. Bring mixture to a boil; add tortellini. Reduce heat and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked. Stir in the spinach; cook for 30 seconds or until wilted.
3. Remove from heat and serve immediately.

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