A warm and filling soup: tortellini and tomato soup with rosemary

Dec 10,2012

This tasty soup is both flavorful and filling. To lower the calories, reduce olive oil or use a spray oil such as Pam. To reduce sodium, use salt-free canned tomatoes or diced fresh tomatoes. Eliminating and/or reducing the pesto and cheese will also lower the calories and sodium.

Ingredients

  • 3 Tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 (14 ½ oz) can diced tomatoes, drained
  • 6 cups low-sodium chicken broth
  • 2 tsp chopped fresh rosemary or ½ tsp crumbled dried rosemary
  • 12 oz fresh or frozen tortellini, or 9 oz fresh ravioli
  • 3 cups chopped fresh spinach or other leafy green such as arugula or chard, or one 10-oz package frozen leaf spinach, thawed and drained
  • Salt to taste
  • Freshly ground pepper, to taste
  • Toppings: 4 Tbsp pesto, 4 Tbsp Parmesan cheese


Directions

  • Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté 5 minutes or until softened.
  • Add tomatoes and cook 1 minute.
  • Stir in broth and rosemary, and bring to a boil. Reduce heat and simmer, covered, 5 minutes.
  • Add pasta, stirring to blend, and simmer 5 to 6 minutes more.
  • Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender.
  • Ladle into bowls and stir 1 tablespoon pesto into each, then sprinkle 1 tablespoon cheese on top


Nutrition facts per serving; serves four
 (will vary with the brands and types of the foods selected): 440 calories, 29g carbohydrates (2 carb choices), 23g protein, 881mg
sodium.

Looking for more healthy recipes? Visit our recipe page, brought to you by the registered dietitians and diabetes educators at Samaritan Health Services.