Tortellini Florentine Soup
Basil-Ricotta Crispbread
Ingredients
- 4 plant-based sausage links, casings removed
- 1½ Tbsp minced garlic
- 4 cups 100% vegetable juice
- 1 (32-oz) carton low-sodium vegetable broth
- 1 (12-oz) pkg cheese tortellini
- 1 (10-oz) pkg frozen chopped spinach, thawed
Instructions
- Cook plant-based sausage and garlic in a large 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.
- Squeeze spinach dry using paper towels; add to pot, and cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- ¾ cup part-skim ricotta cheese
- ¼ cup chopped fresh basil
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- ¼ tsp pepper
- 6 slices multigrain crispbread
Side Dish Instructions
- Stir together cheese, basil, oil, garlic, and pepper; spread on crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
396
|
100
|
496
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 46 | 10 | 56 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 1106 | 96 | 1202 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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