Tortellini Soup

Bon Appetite,

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This vegetarian soup is a one-pot, simple, and quick recipe to prepare for dinner on any busy night.  It is rich in plant-based protein, fiber, potassium, vitamin C, and iron.  It makes a complete and delicious meal in less than one hour!

Prep time: 10 minutes Cook time 40 minutes Total Time: 50 minutes Yield 4 servings

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

3 celery ribs, diced

3 garlic cloves, minced

½ teaspoon sea salt, plus more to taste

Freshly ground black pepper

½ teaspoon red pepper flakes

1 (24-ounce) jar roasted garlic marinara sauce

4 cups vegetable broth, plus 2 cups water

1-15 oz. can Cannellini beans

12 ounces cheese tortellini

5 cups spinach, torn

½ cup Parmesan cheese

½ cup chopped fresh basil

Instructions:

1.  Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt, a few grinds of pepper, and red pepper flakes and cook, stirring, until the vegetables begin to soften, about 8 minutes.

2.  Add tomato sauce and broth.  Bring to a boil.  Then reduce heat and cover and simmer for 30 minutes, or until the vegetables are tender.

3.  Add Cannellini beans and tortellini to pot of soup and cook for 3 minutes or until tortellini rise to the top.

4.  Add spinach and simmer for about 1 more minute.

5.  Serve in bowls with a 2 Tbsp. Parmesan cheese and fresh basil for garnish.

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Nutrition Facts:

Serving Size: 2 cups

Calories: 524

Total Fat: 18 g

Total Carbohydrates: 74 g

Protein: 21 g

Equivalents: 5 vegetable protein, 2 starch, 2 vegetables, 3 fat