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Recipe of the Month - January 2011


Tortellini Soup

 

Comfort food doesn’t have to be high in fat and calories. The simple ingredients in this soup combine to create a nutritious and satisfying one dish meal. Frozen spinach and canned tomatoes are an excellent (and affordable!) way to boost your veggie intake. Remember, fresh, frozen, dried, or canned fruits and vegetables – they all count!


Makes 5 servings

Ingredients:


1 Tbsp. olive oil
2 garlic cloves, finely chopped (or 2 tsp. minced garlic from jar)
3 (14.5-oz.) cans low sodium vegetable or chicken broth
1 (9-oz.) package refrigerated cheese tortellini
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
1 (14.5-oz.) can diced tomatoes, undrained

 

Directions:

  1. Heat the oil in a large pot over medium heat. Add the garlic and sauté 2 minutes until fragrant and golden.
  2. Add broth and bring to a boil. Add the tortellini and cook for 5 to 6 minutes, or according to package directions.
  3. Stir in the spinach and tomatoes and heat until warmed through. Serve hot with whole wheat bread or crackers.

 

 

 

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