Free Recipe Spinach and Tortelloni Soup
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Spinach and Tortelloni Soup Recipe
1 lg Onion; chopped
1 Clove garlic; minced
3 tb Dry sherry; see pantry
4 c Low sodium chicken broth;
-defatted
2 ts Dried Italian seasoning
9 oz Tortelloni, cheese filled;
-reduced-fat
15 oz Tomato sauce; low salt
10 oz Frozen spinach; thawed but
-undrained
1/8 ts Freshly ground black pepper
1 ts Sugar; optional
4 ts Grated Parmesan cheese
Spinach and Tortelloni Soup Preparation
Spinach, tortelloni and just a touch of sherry turn a simple tomato base into an extraordinary soup. PANTRY: Substitutes for wine: apple juice, pear juice, white grape juice, broth or water In a 2-cup glass measuring cup, combine the onions, garlic and sherry or juice. Cover with wax paper and microwave on high power for 2 minutes or until the onions soften. Set aside. In a large pot combine the broth and Italian seasoning. Bring to a boil over medium-high heat. Add the tortelloni. Cover and simmer for 5 minutes. Stir in the tomato sauce, spinach, pepper and onion mixture. Cover and simmer for 15 minutes. Taste the soup; if it seems acidic, add the sugar. Serve sprinkled with the Parmesan. Hands on: 10 minutes Per serving: 282 calories : 1.8 g. total fat (6% of calories); 0.8 g. saturated fat; 4 mg. cholesterol; 821 mg. sodium PATh”s variation: Use fresh spinach, chopped. Add peppery greens in season: such as chopped 1/2 bunch of watercress; or some arugula. Or add a handful of a mild cabbage, like napa, shredded. Garnish with a spoonful or two of chopped redgala apple, celery, avocado and cilantro; or tomato, red onion and fennel; or other ”relish” made from fresh vegetables and fruits. [ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe] Recipe By : Prevention”s Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 13:36:03 -0800 (PST) From: PatH <phannema@wizard.ucr.edu>
Cooking Temperature:
Recipe Serves: 4
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