Registered Ditetitian-Nutritionist Jamie Lee McIntyre makes a healthy and savory soup for an 8 Minute Meal.
Spinach and tomato tortellini soup
1 Tbsp olive oil
1/2 Tbsp garlic powder
1/2 large white onion, diced
4 cups low sodium chicken broth
1 cup water
One 15 oz canned chick peas, drained and rinsed
One 14.5 oz can diced tomatoes with juice
One 9 oz package refrigerated cheese tortellini
1/2 Tbsp Dried Italian Seasoning herb blend (oregano, basil, parsley, marjoram, rosemary)
1 bay leaf
3 cups fresh baby spinach
Salt and pepper to taste
2 Tbsp shredded Parmesan
1. Heat olive oil in a large stockpot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions translucent (about 2-3 minutes).
2. Pour then stir in chicken broth, diced tomatoes, tortellini, chick peas, herbs, bay leaf and 1 cup water; season with salt and pepper to taste.
3. Bring to a boil; reduce heat and simmer until tortellini is cooked through (about 5-6 minutes). Stir in spinach until it wilts (about 2 minutes).
4. Top with Parmesan and serve immediately.