Ingredients
Scale
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup cheese tortellini
- 1 cup spinach
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add diced tomatoes and vegetable broth, and bring to a boil.
- Stir in the tortellini and cook according to package instructions until tender.
- Add spinach and cook until wilted.
- Stir in Parmesan cheese and season with Italian seasoning, salt, and pepper.
- Serve hot.
Notes
Leftover soup can be stored in the fridge for up to three days. Reheat on the stove, adding broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg