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–+ servings

Italian Antipasto Tortellini Soup Made Skinny

Italian Antipasto Tortellini Soup Made Skinny

Ingredients
  

  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 2 cups lite salami, cut in fours or lite turkey pepperoni, see shopping tips
  • 1 (48 oz) container Swanson’s reduced-sodium chicken broth or 1 (32 oz) container and 1 (14.5 oz) can
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 (15 oz) can garbanzo beans or cannellini beans, rinsed and drained
  • 1 (9-10 oz) package refrigerated cheese tortellini, see shopping tips
  • ½ small can sliced black olives, drained
  • 2 cups fresh baby spinach, packed
  • ¾ teaspoon dried basil
  • Black pepper, to taste
  • Grated Parmesan cheese, optional topping

Instructions
 

  • In a small microwave-safe bowl, add onions and red bell peppers. Cook in microwave for 2 minutes, to soften.
  • Heat 1 teaspoon olive oil in a large nonstick pot or pan. Add garlic and salami and sauté for 1 minute.
  • Stir in broth, tomatoes and beans. Bring to a boil. Stir in tortellini. Turn heat down and simmer 5 minutes until pasta is almost tender. Stir often. Mix in black olives, spinach, basil and a little black pepper. Cook for 2 minutes until spinach is wilted and tortellini is tender.
  • Ladle into bowls. Top with a little Parmesan cheese, if desired. This soup freezes great. Since the pasta absorbs some of the liquid, when reheating, you might need to add a little more chicken broth.

Nutrition

Serving: 2cupsCalories: 318kcalCarbohydrates: 40gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 47mgSodium: 1300mgFiber: 7gSugar: 7gBlue Smart Points: 6Green Smart Points: 9Plus Points: 8