Italian tortellini soup

Not only is it delicious but ready in just 25 minutes—and The cheese tortellini keeps this dish meatless. definitely add baby spinach is at the very end, so you get softened spinach that hasn’t gotten too mushy—some texture. Oh and it’s just five points per serving on Weight Watchers! Serving size: about 1¾ cups soup and ½ tablespoon cheese

Ingredients

• 2 tsp Olive oil
• 1 medium chopped Uncooked onion(s)
• 2 medium Uncooked zucchini
• halved lengthwise and thinly sliced
• 3 medium clove s, Garlic minced
• 1½ tsp Italian seasoning
• ¾ tsp Table salt
• ¼ tsp freshly ground Black pepper
• ⅛ tsp Red pepper flakes
• 43½ fl oz Fat free reduced sodium vegetable broth
• 14½ oz (1 can) Canned diced tomatoes
• ½ cup s Water
• 9 oz (1 package) refrigerated Store-bought refrigerated cheese filled tortellini
• 4 cup s,Fresh baby spinach
• loosely packed or chopped fresh spinach
• ¼ cup s Basil, chopped
• 3 Tbsp Grated Pecorino Romano cheese

Instructions

1. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds.
2. Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
3. Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.

Recipe Notes

Serves 6