| Total sodium per serving: 332mg |
Total calories per serving: 295 |
Servings: 4 |
Ingredients
- 2 teaspoons olive oil
- 1 medium (110 grams) onion, chopped
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried Italian seasoning (McCormick’s Salt Free In A Pinch)
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon salt (used Kirkland’s Organic No Salt Seasoning)
- 1/4 teaspoon coarsely ground black pepper
- 900 g carton low-sodium chicken or beef broth (Campbell’s No Added Salt)
- 28 fl oz can diced tomatoes, no added salt
- 244g leftover cooked meat tortellini
- 300g frozen chopped spinach
Directions
1. Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, garlic, Italian seasoning, pepper flakes, salt substitute and pepper; sauté for 4 minutes, or until the onions are tender.
2. Stir in the broth and tomatoes. Bring mixture to a boil; add spinach and cook until heated through and all separated, add tortellini. Reduce heat and gently boil, stirring occasionally, until tortellini are heated through.
3. Remove from heat and serve immediately. Put a pinch of shredded Parmesan over the top of soup.
Adapted from blog.myfitnesspal.com
