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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Italian Tortellini Soup

Source: dLife

Italian style tortellini soup with fennel and spinach.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	146.2

Total Carbs	16.3 g

Dietary Fiber	2.9 g

Sugars	1.2 g

Total Fat	5.2 g

Saturated Fat	1.8 g

Unsaturated Fat	0.2 g

Potassium	244.8 mg

Protein	9.3 g

Sodium	373.8 mg

Dietary Exchanges 5.2 Fat, 0.8 Vegetables, 0.2 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each fennel bulb 2.0
2 tsp olive oil 1.0
1 cup chopped carrots 2.0
2 each medium garlic cloves 42.0
42 floz low fat unsalted chicken broth 1.0
1 each bay leaves 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper 9.0
9 oz cheese filled tortellini 2.0
2 cup fresh chopped spinach 7.0
7 tsp grated Parmesan cheese

Directions

Trim outer stalks from fennel, cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
In a large saucepan, heat oil over medium heat until hot. Add fennel, carrot, and garlic, cook 10 minutes or until tender, stirring frequently.
Stir in broth, bay leaf, salt, and pepper. Bring to a boil, cover, reduce heat and simmer 15 minutes.
Stir in pasta and spinach. Bring to a boil, reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender.
Remove and discard bay leaf. Ladle soup into individual bowls and sprinkle each serving with 1 teaspoon cheese.