Vegetable Tortelloni Soup

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Vegetable Tortelloni Soup
6 cups chicken or beef broth
1 (14.5- oz.) can Italian seasoned diced tomatoes
1 (8.8- oz.) package AMERICAN BEAUTY® Ricotta & Spinach Tortelloni uncooked
1 (15- oz.) can white beans drained and rinsed
3 cups tightly packed fresh spinach cut into thin strips
Grated Parmesan cheese
In large saucepan, stir together broth and tomatoes. Bring to a boil. Add pasta and cook, stirring occasionally, for 14 minutes over medium-high heat. Stir in beans and spinach; cook 2 minutes or until heated through. Serve topped with Parmesan cheese.

Makes 6 servings.
Nutritional Information:
240 calories, 16 g protein, 6 g total fat (3 g sat.), 34 g carbohydrate, 6 g fiber, 3 g sugar, 20 mg cholesterol, 1610 mg sodium, 4.5 points


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