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Full Online Book HomeLearning KitchenPasta And Pastasauces - Soup - Tortellini And Spinach In Broth
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Pasta And Pastasauces - Soup -  Tortellini And Spinach In Broth Post by :moneylicious Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3503

Click below to download : Pasta And Pastasauces - Soup - Tortellini And Spinach In Broth (Format : PDF)

Pasta And Pastasauces - Soup - Tortellini And Spinach In Broth

1 tablespoon olive oil
5 cloves garlic, thinly sliced
1/2 cup dry white wine
3 (15.75 ounce) cans fat-free, less-sodium chicken broth
2 (9 ounce) packages fresh three-cheese tortellini
1 1/4 cups chopped tomato
1 (6 ounce) bag baby spinach
1 tablespoon butter


Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic; cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil; cook for 2 minutes. Add tortellini and cook for 6 minutes. Stir in tomato and spinach; cook 2 minutes or until the spinach wilts. Add butter; cook until the butter melts. Serve immediately.

Yield: 4 servings (serving size: 2 cups). 481 cal, 13g fat, 23.5g pro, 69.2g carb, 46mg chol, 1394mg sod.

Source: Cooking Light-8/01

NOTES : The pasta will quickly soak up the broth, so it is important that you serve this soup immediately.
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3 cans chicken broth (14.5 oz. each) 2 packages refrigerated cheese-filled tortellini (9-oz. each)* 1 can diced tomatoes (14.5 oz.) -- undrained 4 green onions -- chopped 2 garlic cloves -- minced 2 teaspoons minced fresh basil Shredded Parmesan cheese Bring broth to a boil in a large saucepan over medium-high heat; add tortellini and next 4 ingredients. Reduce heat, and simmer 10 minutes. Garnish, if desired. Makes 12 cups NOTES : *Meat-filled tortellini can be substituted for cheese-filled tortellini.
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