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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Stir in flour, Italian seasoning, and pepper; cook for 1 minute. Stir in stock and undrained tomatoes. Bring to boiling. Add tortelloni. Return to boiling; reduce heat.
Simmer, covered, according to pasta package directions for al dente. Stir in spinach and half-and-half; heat through.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 800mg
- Total Carbohydrates: 31g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%