WEIGHT WATCHERS TORTELLINI SOUP
Ingredients

  • 8-10 oz. package Tortellini pasta-dried, frozen, or fresh  
  • 1 Tbsp. olive oil
  • 1 tsp. Black pepper
  • 1 tsp. Rosemary
  • 1 tsp. Basil
  • 1 tsp. Oregano
  • 3 cloves garlic,crushed
  • ¼ cup Parmesan cheese (use reduced fat for less calories)
  • 1 ½ cups fresh spinach,chopped
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 3 carrots, diced
  • 1-14 oz. can diced tomatoes
  • 1 cup water
  • 3 cups chicken broth (we use low sodium)
  • ** Optional: Italian Turkey Sausage, cooked and crumbled 

INSTRUCTIONS

Serve and Enjoy this 3 point per cup soup!

Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through.

Stir in diced tomatoes, broth, water, Basil, Oregano, Rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.

Add in tortellini pasta, spinach and Parmesan cheese- simmering for an additional 15 minutes, stirring several times during simmer.

OR, toss onions, carrots, celery, garlic, broth, water, Oregano, Rosemary and black pepper into your crock pot. Cook on low 3-4 hours. Add tortellini, spinach and Parmesan cheese and cook on low another hour.

Ingredients:

  • 8-10 oz. package of Tortellini pasta (dried, frozen, or fresh)
  • 1 Tbsp. olive oil
  • 1 tsp. black pepper
  • 1 tsp. rosemary
  • 1 tsp. basil
  • 1 tsp. oregano
  • 3 cloves garlic, crushed
  • ¼ cup Parmesan cheese (use reduced fat for fewer calories)
  • 1 ½ cups fresh spinach, chopped
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 3 carrots, diced
  • 1-14 oz. can diced tomatoes
  • 1 cup water
  • 3 cups chicken broth (low sodium)
  • Optional: Italian Turkey Sausage, cooked and crumbled for extra flavor

Instructions:

  1. Sauté Vegetables: Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions become translucent.
  2. Add Garlic: Stir in the crushed garlic and cook for another minute until fragrant.
  3. Simmer the Base: Add the diced tomatoes, chicken broth, water, basil, oregano, rosemary, and black pepper. Bring the mixture to a simmer, stirring occasionally, for about 5 minutes.
  4. Cook Tortellini and Spinach: Add the tortellini pasta, chopped spinach, and Parmesan cheese. Let the soup simmer for an additional 15 minutes, stirring occasionally until the tortellini is tender and the flavors combine well.
  5. Crockpot Option: If using a crockpot, combine the sautéed onions, carrots, celery, garlic, broth, water, diced tomatoes, oregano, rosemary, and black pepper. Cook on low for 3-4 hours. Add the tortellini, spinach, and Parmesan cheese, and cook on low for another hour.
  6. Optional Sausage: If adding Italian turkey sausage, cook it separately, crumble, and add to the soup during the last 10-15 minutes of cooking.
  7. Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese if desired.

Nutrition Information:

  • Points: 3 Weight Watchers Points per cup (without sausage)
  • Optional sausage may add extra points depending on the portion and type used.

Tips:

  • Vegetarian Option: Skip the sausage and use vegetable broth instead of chicken broth for a meatless version.
  • Add More Vegetables: Feel free to add extra veggies like zucchini, bell peppers, or mushrooms for more flavor and nutrition.
  • Meal Prep: This soup stores well in the fridge for up to 3 days, making it a great make-ahead meal.

Enjoy your delicious, hearty Tortellini Soup that’s light on points but full of flavor!