
Recipe from Healthy Cooking Magazine
Serves: 6
Ingredients
- 1 medium onion chopped
- 1 teaspoon olive oil
- 1 garlic clove minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) Hunts Original Diced Tomatoes undrained
- 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
- 3 cups chopped fresh spinach
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon pepper
- Shredded Parmesan cheese optional
Directions
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
- Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.
Amount Per Serving
Calories: 178
Fat: 4 g
Cholesterol: 18 mg
Sodium: 652 mg
Carbohydrate: 27 g
Fiber: 3 g
Protein: 9 g
Calories: 178
Fat: 4 g
Cholesterol: 18 mg
Sodium: 652 mg
Carbohydrate: 27 g
Fiber: 3 g
Protein: 9 g
No comments:
Post a Comment