Heat oil in a Dutch oven or soup pot over medium heat. Add onion, carrots, and garlic. Cook for 5 minutes or until carrots are tender.
Italian Tortelloni Spinach Soup
Tortellini or tortelloni? We say, po-TAY-to, po-TAH-to. Add carrots, onion, diced tomatoes, spinach, and more to this savory tortelloni spinach soup.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|½ yellow onion, chopped|
|2 medium carrots, peeled and chopped|
|2 clove(s) garlic, minced|
|2 tbsp. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee Italian seasoning|
|½ tsp. Hy-Vee black pepper|
|1 (32-oz.) container Hy-Vee vegetable stock|
|1 (14.5-oz.) can Hy-Vee Italian-style diced tomatoes|
|1 (9-oz.) pkg. refrigerated Gustare Vita four-cheese tortelloni|
|2 c. baby spinach leaves, packed|
|⅓ c. Hy-Vee half-and-half|
Things To Grab
- Dutch oven or soup pot
Stir in flour, Italian seasoning, and pepper; cook for 1 minute. Stir in stock and undrained tomatoes. Bring to boiling. Add totelloni. Return to boiling; reduce heat.
Simmer, covered, according to pasta package directions for al dente. Stir in spinach and half-and-half; heat through.
240 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 800mg
- Total Carbohydrates: 31g
- Protein: 8g
Vitamin D 0%