Tortellini Soup

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 6 cups chicken broth, lower sodium
  • 1 can (28 oz.) tomatoes, no salt added
  • 1 can (19 oz.) kidney beans, not drained
  • 2 cloves garlic, crushed
  • 1/4 teaspoon each basil, oregano, black pepper
  • 18 oz. package refrigerated or frozen cheese tortellini
  • 2 cups coarsely chopped fresh spinach or 10 oz. box frozen chopped spinach 
  1. Saute onion. Add broth, tomatoes, kidney beans, garlic, herbs and frozen spinach (if spinach is fresh, add it at the end). Mix well, heat to boiling. Add tortellini. Reduce heat and simmer for 5 minutes or until tortellinis float to the top. Serve.
Nutrition Facts

Calories: 235

Total fat:  4g

Saturated fat: 2g

Cholesterol: 21mg

Sodium:  213mg

Carbohydrates: 38 g

Fiber:  7g

Sugar: 1g

Protein: 13 g