Tortellini in Tomato Broth

[fitfool]

I kept seeing this quick recipe in Cooking Light and when I finally made it, I found it was indeed a fast and easy weeknight dinner.





Yield: 4 servings. (serving size: 1-1/2 cups)

1 (14-ounce) can vegetable broth
1 cup water
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1/4 cup dry white wine or vegetable broth
1 (9-ounce) package cheese tortellini (fresh is probably better; The dried pasta always takes longer to cook for me)
2 cups baby spinach leaves
1/2 cup fresh basil leaves
1/4 teaspoon freshly ground pepper
8 teaspoons preshredded fresh Parmesan cheese

1. Combine first 4 ingredients in a large saucepan; bring to boil.
   
2. Add tortellini and cook, uncovered, 5 minutes. Remove pan from heat.
   
3. Place spinach and basil in pan over broth mixture; cover and let stand 2 minutes or until spinach and basil wilt.
   
4. Stir spinach, basil and pepper into broth.
   
5. Ladle soup into bowls. Top each serving with 2 teaspoons Parmesan cheese.
   

Note: I've made it both with and without the basil (depending on if I had any in the house). I like it better with the basil but still tastes good without it.
CALORIES 236 (24% from fat); PROTEIN 12.5 g; CARBOHYDRATE 32 g; FIBER 1.3 g; FAT 6.2g (sat 3.3 g; mono 3 g; poly 0 g); CHOLESTEROL 26 mg; CALCIUM 237 mg; IRON 1.9mg; SODIUM 685 mg

thread at cooking
thread at food_porn