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Italian Tortellini Soup
Source: dLife

Italian style tortellini soup with fennel and spinach.

Prep Time: 14 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 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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1 each  fennel bulb
2 tsp  olive oil
1 cup  chopped carrots
2 each  medium garlic cloves
42 floz  low fat unsalted chicken broth
1 each  bay leaves
0 1/4 tsp  salt
1 pinch  black pepper
9 oz  cheese filled tortellini
2 cup  fresh chopped spinach
7 tsp  grated Parmesan cheese
  1. Trim outer stalks from fennel, cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
  2. In a large saucepan, heat oil over medium heat until hot. Add fennel, carrot, and garlic, cook 10 minutes or until tender, stirring frequently.
  3. Stir in broth, bay leaf, salt, and pepper. Bring to a boil, cover, reduce heat and simmer 15 minutes.
  4. Stir in pasta and spinach. Bring to a boil, reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender.
  5. Remove and discard bay leaf. Ladle soup into individual bowls and sprinkle each serving with 1 teaspoon cheese.

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