I was delighted when I discovered this easy and quick recipe for tortellini soup. An added plus? - it has spinach (hubby is thinking I have an iodine deficiency because I'm so often craving spinach these days).
Tomato Tortellini Soup with Spinach
2 tsp. olive oil
4 garlic cloves, minced
1-1/2 tsp. Italian seasoning
1 can (28 oz.) crushed tomatoes
1 quart chicken broth
1/2 tsp. baking soda
2-1/2 c. cheese and spinach tortellini from a 13 oz. bag
6 oz. prewashed spinach
salt and pepper
Heat oil and garlic over medium-high heat in a soup kettle. Add Ital. seasoning, tomatoes, broth and baking soda.
(At this point, I usually call Trevor in so he can watch the chemical reaction as the baking soda meets the acidic tomatoes - pow!)
Bring to a boil. Add tortellini and return to boil, then reduce heat to low and simmer, partially covered, until almost tender (about 10 minutes). Add spinach and simmer until wilted (2-3 minutes longer). Salt and pepper to taste.
The nutritional information isn't bad either: Per serving: 291 calories; 10g fat; 53 g. carbs; 1380 mg. sodium; 5.7 g. fiber; 18 g. protein.
We sprinkle it with grated Parmesan cheese. This is the third week in a row that I have made this new recipe (from the newspaper, gotta love it). It is actually even better on the second day when the flavors have blended together longer. Yum!