posted by Terrytx 09-15-101 9:04 AM
* Exported from MasterCook *
Tortellini and Spinach in Broth
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
5 cloves garlic, thinly sliced
1/2 cup dry white wine
3 (15.75 ounce) cans fat-free, less-sodium chicken broth
2 (9 ounce) packages fresh three-cheese tortellini
1 1/4 cups chopped tomato
1 (6 ounce) bag baby spinach
1 tablespoon butter
Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic; cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil; cook for 2 minutes. Add tortellini and cook for 6 minutes. Stir in tomato and spinach; cook 2 minutes or until the spinach wilts. Add butter; cook until the butter melts. Serve immediately.
Yield: 4 servings (serving size: 2 cups). 481 cal, 13g fat, 23.5g pro, 69.2g carb, 46mg chol, 1394mg sod.
Source: Cooking Light-8/01
NOTES : The pasta will quickly soak up the broth, so it is important that you serve this soup immediately.