Ingredients :
9 cups reduced-sodium chicken broth
1 pound frozen or fresh cheese tortellini
1/2 cup chopped green onion, white and part of green
8 cups fresh spinach leaves, lightly packed
6 tablespoons shredded Parmesan cheese
Spices to taste (optional) such as pepper, ground nutmeg, parsley flakes
Preparation Method :
1. Add chicken broth to a large saucepan and heat until it boils; stir in tortellini and return to a gentle boil. Reduce heat to LOW; cover saucepan and simmer, stirring occasionally, until tortellini are tender (about 5 minutes).
2. Stir in green onion and spinach leaves. Cover saucepan, and simmer soup for a few more minutes. Add spices to taste, if desired.
3. Ladle soup into bowls and top each serving with a tablespoon of shredded Parmesan.
Yield: 6 servings
Per serving:
285 calories,
9 cups reduced-sodium chicken broth
1 pound frozen or fresh cheese tortellini
1/2 cup chopped green onion, white and part of green
8 cups fresh spinach leaves, lightly packed
6 tablespoons shredded Parmesan cheese
Spices to taste (optional) such as pepper, ground nutmeg, parsley flakes
Preparation Method :
1. Add chicken broth to a large saucepan and heat until it boils; stir in tortellini and return to a gentle boil. Reduce heat to LOW; cover saucepan and simmer, stirring occasionally, until tortellini are tender (about 5 minutes).
2. Stir in green onion and spinach leaves. Cover saucepan, and simmer soup for a few more minutes. Add spices to taste, if desired.
3. Ladle soup into bowls and top each serving with a tablespoon of shredded Parmesan.
Yield: 6 servings
Per serving:
285 calories,
17 g protein,
37 g carbohydrate,
8 g fat,
3.5 g saturated fat,
2 g monounsaturated fat,
2 g polyunsaturated fat,
36 mg cholesterol,
4.5 g fiber,
460 mg sodium.
Calories from fat: 25%.
