Italian Spinach and Tortellini Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes and cook, stirring constantly until fragrant, 30 seconds.

Step 2

Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.

Step 3

Ladle soup evenly into 6 bowls and sprinkle evenly with basil and pecorino.

Step 4

Serving size: 1.75 cups soup and 1/2 tbsp cheese