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    You are in: Home / Recipes / Tortellini & Spinach Soup (Lowfat) Recipe
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    Tortellini & Spinach Soup (Lowfat)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Treewoman's Note:

    From "The Good Carb Cookbook", posted for safe-keeping Note: for variety, substitute 1 1/2 cups of diced roasted chicken for the beans.

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    Units: US | Metric


    1. 1
      Place the broth or water, bouillon granules, onion, carrot, garlic, and white pepper in a 4 quart pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes or until the vegetables are soft.
    2. 2
      Remove the pot from heat and, using a slotted spoon, transfer the vegetables to a blender. Pour about 1 cup of the broth into blender. Carefully blend the mixture at low speed, leaving the lid slightly ajar (to allow steam to escape) until the vegetables are pureed. Pour the blended vegetable mixture back into the pot.
    3. 3
      Return the pot to the heat and bring to a boil. Add the tortellini and the beans and let the mixture return to a boil. Reduce heat to medium, cover, and cook for about 4 minutes or until the tortellini are almost done.
    4. 4
      Add the spinach and cook, stirring frequently, for a minute or two or until the tortellini are just done and the spinach is wilted. (Be careful not to overcook, as the tortellini will continue to soften as long as it remains in the hot brother.) Serve hot.

    Ratings & Reviews:


    Nutritional Facts for Tortellini & Spinach Soup (Lowfat)

    Serving Size: 1 (1867 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 113.8
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.2 mg
    Sodium 537.4 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 6.1 g
    Sugars 1.6 g
    Protein 7.9 g

    The following items or measurements are not included:

    refrigerated cheese tortellini

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