This one jumped out at me while cruising the tasty kitchen site. It reminded me of a soup from the A La Carte Cookbook. If you do not own that cookbook and you are a lover of the soups - you should go get it. Few of them are WW friendly but that doesn't mean they don't rock.
Vegetable Tortellini Soup
adapted from Tasty Kitchen
1 rib of celery, diced
1 medium onion, diced
1 carrot, diced
1 clove garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper, to taste
8 oz can tomato sauce
4 cups fat free broth (vegetable or chicken)
2 handfuls baby spinach
10 cherry OR grape tomatoes, halved
9 oz tortellini (I used Butoni's spinach and cheese)
Spray a large pot with cooking spray. Once pot is hot add celery, onion, and carrot and saute until soft. Next, add garlic, oregano, basil, salt and pepper. Saute for about 2 minutes. Add tomato sauce and broth, allow to simmer.
Meanwhile, bring another pot of water to a boil. Add tortellini, cook according to directions. Drain and set aside.
After pasta is ready, stir spinach and tomatoes into soup.
Serving size 1 1/2 cups of soup (1pt) and 1/2 cup of pasta (3 pts)
WW points 4
Are you confused? I was a bit confused. Most tortellini soup recipes ask you to put the pasta in with the soup. Heck, sometimes they even ask you to cook the pasta IN the soup. I kept it all separate for the following reasons.
A. It was easier to measure out points if you keep them separate.
B. If you plan to have leftovers and keep the pasta in the soup, those pesky pastas will absorb all of your broth.
If you are wondering what to do with your left over grape / cherry tomatoes - you should dunk them in hummus. That's what I did.
Until next time...