Spinach And Tortelloni Soup (skinny Pasta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Chicago | Lowfat, Pasta, Side dish, Soup | 6 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | c | Sliced carrots |
| 1/4 | c | Thinly sliced green onions |
| with tops | ||
| 2 | Cloves garlic, minced | |
| 1 | t | Dried basil |
| 32 | oz | Low-salt chicken broth |
| 1 1/2 | c | Water |
| 9 | oz | Tortellini, cheese-filled |
| with tomato fresh and | ||
| low-fat | ||
| 3 | c | Spinach leaves, torn |
| 3 | t | Lemon juice, 2 to 3 |
| 1/4 | t | Ground nutmeg, or less |
| 1/8 | t | Pepper |
| 11/19 | . |
INSTRUCTIONS
Look for fresh or frozen tortelloni filled with low-fat ricotta and sun-dried tomato: 170 cals per 1-cup serving (18% CFF: 3.5 gm total fat). Estimated by author. Spray bottom of large saucepan with oil; heat over medium until hot. Saute carrots, onions, garlic, and basil until onions are tender, about 5 minutes. Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat broth mixture to boiling; stir in tomato and cheese tortelloni; add spinach. Reduce heat and simmer, uncovered, until tortelloni are al dente, about 5 minutes. Season with lemon juice, nutmeg, and pepper. From ISBN 0-940625-79-2 (paper). Skinny Pasta is published by Surrey Books, Inc. (Chicago). Copyright (c) 1994 by Sue Spitler. Part of a series. Pat Hanneman (Dec 1996). A fast soup mailed to eat-lf Recipe by: Sue Spitler (1994) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 18, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 140.4mg
Potassium: 304.1mg
Carbohydrates: 8.1g
Fiber: 2.2g
Sugar: 4g
Protein: 1.2g