Tortellini Soup

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As some of you may know, I am working to cut back on my meat consumption for moral reasons. It has been an interesting quest trying to consume enough protein without meat but through experimentation I have come up with some delicious recipes. This recipe couldn’t be easier. You just throw everything in a pot and wait! This can also be done in a slow cooker before work, leave it on low until you come home and dinner is ready to go. Feel free to add meat to this dish for even more protein. Happy flexible dieting!

  • 2 tbsp minced garlic
  • 1 32 oz container Pacific organic tomato soup
  • 2 32 oz containers low sodium vegetable broth
  • 20 oz Buitoni mixed cheese tortellini
  • 5 oz frozen spinach thawed
  • 1/4 cup grated parmesan
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Add about a tbsp of broth and minced garlic to a large pot on medium heat and cook the garlic. Then add the tortellini and rest of broth and bring to a boil. Once it’s to a boil reduce heat and add tomato soup, spinach, Parmesan, and seasoning. Simmer for a few minutes and enjoy! You can also do this in the slow cooker. Simply throw everything in and set on low. It’ll be ready in 4 hours or you can hold off for 8 hours.

Macros (per serving of 1 cup, recipe makes 12 cups):  184 calories, 5g fat, 28g carbs, 8g protein, 2g fiber

Add chicken for even more protein!

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