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Spinach and Tortellini Soup

Yield: 6 servings
Serving Size: About 1 cup each
Ratings Rating: 5.00, 1 Votes | Read Comments
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  • Vegetable cooking spray
  • 2 cups sliced carrots
  • 1/4 cup sliced green onions and tops
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil leaves
  • 2 cans (15 ounces each) reduced-sodium chicken broth
  • 1-1/2 cups water
  • 1 package (9 ounces) fresh low-fat tomato and cheese torellini
  • 3 cups torn spinach leaves
  • 2-3 teaspoons lemon juice
  • 1/8 - 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper


  1. Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.
  2. Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
  3. Heat broth mixture to boiling; stir in torellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information (Per Serving)
Protein:8.6 g
Sodium: 177 mg
Cholesterol:17.7 mg
Fat: 3.5 g
Carbohydrates: 26.9 g
Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

Source: 1,001 Delicious Recipes for People with Diabetes
Author: Sue Spitler

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