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Tortellini Soup

Ingredients

3 cups vegetable broth (or use chicken broth if you prefer)
3 cups water
1/2 teaspoon dried Italian seasoning
1 package (9-ounce) Chicken & Proscuitto filled spinach tortellini (or filling-type that you can handle)
3 large carrots, peeled and sliced into thin coins
3 ribs celery, thinly sliced
3/4 pound ripe plum tomatoes (about 4), seeded and chopped
1 bag (6-ounces) baby spinach
Grated Parmesan cheese (optional)

Directions

1. In a large pot, bring broth, water and Italian seasoning to a boil. Add the tortellini and simmer for 3 minutes. Add carrots and celery and simmer for an additional 4 minutes. Stir in the tomatoes and spinach and simmer for 2 more minutes or until vegetables are tender and the spinach is wilted.

2. Ladle soup into bowls and serve with Parmesan cheese, if desired.

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I suggest cooking the tortellini in a separate pot so you can drain and not overcook them. Add the tortellini to the soup once everything else is done.

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Senior female, IBS-D, presently stable thanks to Heather & Staff

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