Tortellini Soup

    4 large servings - 5 Units each

    WW Board


      1 tablespoon olive oil
      1/2 cup minced onion
      1 clove garlic, minced
      4 to 6 cups broth, chicken or vegetable
      1 (14-ounce) can whole tomatoes, coarsely chopped
      1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
      Coarse salt black pepper
      10 oz fresh or frozen spinach, chopped
      1/4 C grated Parmesan, loosely packed

    In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

    Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.