Tortellini Soup with Baby Spinach & Peas Recipe
This is a super easy and satifiying soup. Nice and filling and good for you!
Ingredients
- 7 cups vegetable stock
- 15 ounces fresh cheese tortellini
- 1 cup frozen peas
- 2 ounces baby spinach, coarsely chopped (2 cups)
- Coarse salt and ground pepper
- Grated Parmesan and lemon wedges, for serving
Directions
- In a medium pot, bring stock to a boil over high.
- Add tortellini and cook 2 minutes less than package instructions.
- Add peas and spinach and cook until warmed through, 1 to 2 minutes;
- Season with salt and pepper. Serve with Parmesan and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 576g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 87 | 21% |
| Total Fat 9.72g | 12% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 2169mg | 90% |
| Potassium 220mg | 6% |
| Total Carbs 61.11g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.47g | 4% |
| Protein 19.02g | 30% |
