Tortellini And Spinach Stew

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This easy to follow recipe uses cheese-filled tortellini, spinach and asiago cheese to make a scrumptious dish you will love!

30 minutes Prep: 15 minutes Cook: 15 minutes

167 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

9	ounces	tortellini	cheese-filled, fresh, uncooked
2	cups	spinach	leaves, packed
2	each	tomatoes	or 4 plum tomatoes
2	tablespoons	olive oil
2	teaspoons	garlic	minced
1	cup	vegetable stock	or chicken or beef
2	tablespoons	basil	fresh, minced or 1 tsp dried
1/3	cup	asiago cheese	or parmesan cheese, grated
1	x	black pepper	freshly ground, to taste

Directions

Cook tortellini according to package directions. While tortellini is cooking, remove stems from spinach leaves and set aside. Seed and chop tomatoes and set aside.

Heat oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add broth and boil gently, uncovered, for 5 minutes. Add spinach, tomato, and basil and heat through just until spinach wilts. Drain tortellini and add to skillet. Cook for 1 minute or until hot. Sprinkle with cheese and serve with pepper.

Reviews

Very quick and yummy. Good use for leftover cooked spinach and homemade chicken stock! I added some garbanzo beans too, and it came out almost like a minestrone. ( I would add more stock next time, though.)
over 7 years ago

-1

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Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 167 50% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 355mg	15%
Total Carbohydrate 17.0g	6%
Dietary Fiber 2.0g	6%
Sugars 2.0g
Protein 5.0g	11%

Vitamin A	62%		Vitamin C	22%
Calcium	7%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Super rich, creamy, delicious and warmed the belly immediately. Rosemary seems to work very well with the curry. Awesome fall or winter soup on a cold day. I added a few drops of sesame oil which kicked up the richness a notch. Also I omitted the arame (didn't know what it is). Also I used vegetable stock instead of plain water which added some extra salt so I used a bit less soy sauce. Was worried about the raw garlic being overpowering but it turned out perfect (although I do love garlic and used a massive clove :) If you are not a fan of garlic just leave it out and enjoy.

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