Tortellini Soup
January/February 2021 Big Y Dig In Magazine
Recipe By:
Serving: Serves 4
Prep Time: 25 Minutes
Cook Time: Cook 12 Minutes
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INGREDIENTS
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1 Tbsp. Big Y pure olive oil
1 Tbsp. Big Y salted butter
1 small yellow onion, diced
2 garlic cloves, minced
¼ cup Big Y all-purpose flour
3 cups low sodium vegetable broth
14.5-oz. can Big Y no salt added diced tomatoes
8 oz. Big Y no salt added tomato sauce
2 tsp. Big Y Italian seasoning
- pinch Big Y crushed red pepper flakes, to taste
- sea salt and Big Y ground black pepper, to taste
9 oz. refrigerated cheese tortellini
1½ cups fresh spinach leaves
½ cup fresh Parmesan cheese, grated
½ cup fat free half-and-half
DIRECTIONS
Wash hands with soap and water.
Rinse all fresh produce items under cold running water.
In a large saucepan over medium heat, add oil and butter. Once butter has melted, add onion and cook for 5 minutes, stirring occasionally; add garlic and stir.
Add flour, stir and cook for 1 minute. Add vegetable broth, diced tomatoes, tomato sauce, Italian seasoning and crushed red pepper; season to taste with salt and pepper.
Bring mixture to a gentle boil and add the tortellini. Cook for 3 minutes or until tortellini are tender. Remove from heat and stir in spinach, Parmesan cheese and half-and-half; cook for 3 minutes or until heated through.
Nutrition facts:
Nutrition Information Per Serving
Calories: 376; Total Fat: 11g (Saturated Fat: 5g); Cholesterol: 38mg; Sodium: 678mg; Total Carbohydrates: 54g (Dietary Fiber: 6g; Sugars: 12g); Protein: 16g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit https://www.fightbac.org/
