Creamy Sun-Dried Tomato-Tortellini Soup
Ingredients
- ¼ cup chopped sun-dried tomatoes in oil
- 1 tsp olive oil (or use sun-dried tomato oil)
- 1 Tbsp tomato paste
- ⅓ cup chopped onion
- 1 clove garlic, minced
- ½ (32-oz) carton low-sodium chicken broth
- 1 (14.5-oz) can diced tomatoes
- ½ (12-oz) pkg cheese tortellini
- ½ cup plain Greek yogurt
- ½ cup milk
- ½ (6-oz) pkg baby spinach
Instructions
- Cook sun-dried tomatoes in hot oil in a Dutch oven over medium heat 30 seconds. Add tomato paste, onion, and garlic; cook, stirring, 3 minutes.
- Add broth and diced tomatoes; bring to a boil, and stir in pasta, yogurt, and milk. Reduce heat, and simmer until pasta is tender and soup is slightly thickened. Gradually stir in spinach until wilted.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
547
|
547
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 26 | 26 |
| Carb (g) | 73 | 73 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1079 | 1079 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
