Right out of the gate, you should know this is not an original recipe. I haven’t even tweaked it. However, when I’m not counting points, the tortellini to spinach ratio experiences a drastic shift.
This soup is hearty, healthy and delicious. Chris likes extra red pepper flakes and I like to sprinkle extra cheese on top. We don’t get a lot of cold winter nights in Atlanta, but this soup is perfect when you want to cozy down and pretend you live in New England.
All credit to Weight Watchers for the recipe.
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 zucchini, halved lengthwise and thinly sliced
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons Italian seasoning
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon red pepper flakes
- 3 (14 1/2 ounce) cans reduced sodium vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup water
- 1 (9 ounce) package refrigerated mixed cheeses, tortellini
- 4c ups loosely packed Baby Spinach
- 1⁄4 cup chopped fresh basil
- 3 tablespoons pecorino romano cheese, freshly grated
- Heat oil in Dutch oven, over medium high heat.
- Add onion and cook, stirring occasionally, until begins to soften about 3 minutes.
- Add zucchini and cook, stirring occasionally until crisp tender, about 3 minutes.
- Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, about 30 seconds.
- 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.
- Ladle soup evenly into 6 bowls and sprinkle with basil and pecorino.