Tortellini Florentine Soup
Basil-Ricotta Crispbread
Ingredients
- 1 plant-based sausage link, casing removed
- ½ Tbsp minced garlic
- 1½ cups 100% vegetable juice
- 1½ cups low-sodium vegetable broth
- 4 oz cheese tortellini (about 1½ cups)
- 1 (6-oz) pkg baby spinach
Instructions
- Cook plant-based sausage and garlic in a Dutch oven over medium heat 7 to 9 minutes or until sausage is browned and crumbly; drain, and return to pot.
- Stir in vegetable juice and broth; bring to a boil, reduce heat, and simmer 5 minutes. Add tortellini; simmer 10 minutes or until tender, stirring occasionally.
- Gradually add spinach to pot; cook 2 minutes or until spinach is wilted.
Side Dish Ingredients
- ¼ cup part-skim ricotta cheese
- 2 Tbsp chopped fresh basil
- 1 tsp extra virgin olive oil
- 1 clove garlic, crushed
- ⅛ tsp pepper
- 2 slices multigrain crispbread
Side Dish Instructions
- Stir together cheese, basil, oil, garlic, salt, and pepper; serve over crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
376
|
101
|
477
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 21 | 6 | 27 |
| Carb (g) | 48 | 10 | 58 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 1099 | 96 | 1195 |
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
