KITCHEN SCOOP: Tortellini Soup

Sausage Tortellini and Spinach Soup

Start to finish: 20 minutes Serves 4

1 package (10 ounces) frozen chopped spinach
1 teaspoon olive oil
1 cup chopped onion
1 clove garlic, minced
1 cup water
32 ounces fat free, low sodium chicken broth
1 can (14 ounces) diced tomatoes
1 teaspoon sugar
2 cups fresh or refrigerated sausage-filled tortellini
3 tablespoons grated or shredded Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large egg

1.Remove the spinach from its packaging, and place in a microwave-safe dish. Microwave 3-5 minutes, uncovered on high, to defrost.

2.Meanwhile, heat the oil over medium heat in a 4-quart or larger soup pot. Add the onion and garlic and cook until onion is soft, about 3 minutes. Add the water and broth. Raise the heat to high, and bring the soup to a boil.

3.Remove the spinach from the microwave, and drain it well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

4.Add the tortellini, and bring the soup back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, about 4 to 5 minutes.

5.Meanwhile in a 1-cup or larger glass measure, combine the Parmesan cheese, salt, pepper, and egg. Whisk well. Set aside.

6.When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly. Stir and cook for 2 minutes. Remove the pot from the heat. Spoon the soup into soup bowls, and serve.

Approximate Values Per Serving:
274 calories , 8 g fat (2.3 g saturated), 70 mg cholesterol, 15 g protein, 38 g carbohydrates, 5 g dietary fiber, 580 mg sodium

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