Creamy Tortellini Soup with Artichokes
Ready in under 30 minutes and packed with cheese tortellini, spinach, and sun-dried tomatoes, this creamy tortellini soup is worth adding to your meal rotation.
Ingredients
- 6 cups vegetable broth , (or chicken broth)
- 1 9- ounce 3-cheese tortellini refrigerated package
- ½ cup sun-dried tomatoes drained and sliced, oil-packed
- 1 15- ounce garbanzo beans rinsed and rained, canned
- 8 ounces artichoke hearts thawed, frozen, about 2 cups
- ½ cup half and half
- ¼ teaspoon red pepper flakes
- 2 cups spinach
- Parmesan Cheese , for serving
Instructions
- In a dutch oven or large stock pot, bring the broth to a boil. Add the tortellini and sun dried tomatoes to the broth and cook until the tortellini float to the top, about 3-4 minutes.
- Reduce the heat and add the garbanzo beans, artichoke hearts, half and half and red pepper flakes and cook for 2-3 minutes or until heated through and the flavors meld.
- Add spinach and cook 1 minute more or until wilted.
- Serve immediately topped with grated Parmesan cheese and more red pepper flakes if desired.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 288
% Daily Value*
| Serving | 1g | |
| Calories | 288kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 1415mg | 59% |
| Potassium | 428mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1722IU | 34% |
| Vitamin C | 14mg | 16% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.