Weight Watchers Italina Spinach And Tortellini Soup Food

WEIGHT WATCHERS ITALINA SPINACH AND TORTELLINI SOUP

Steps:

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

SPINACH AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.