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Tortellini and spinach soup

3 cloves garlic, chopped

1/2 cup white wine or dry vermouth

1 quart low-sodium chicken broth

1 package (9 ounces) fresh tortellini stuffed with chicken and prosciutto

1 bunch baby spinach

Freshly ground pepper

1/4 cup freshly grated Parmesan cheese

2 sprigs fresh oregano or basil, optional

Makes 2 servings.

Heat the oil in a large saucepan over medium heat. Add the garlic; cook until golden, 1-2 minutes. Pour in wine; heat to a boil. Cook until the wine is slightly syrupy, about 6 minutes.

Stir in the chicken broth; heat to a boil. Add the tortellini; cook according to manufacturer’s directions. About 2 minutes before the pasta is done, stir in the spinach; cook until the spinach wilts slightly. Season with pepper to taste.

Ladle into bowls; sprinkle with Parmesan cheese. Garnish with oregano.

Nutritional information per serving: 632 calories, 34 percent of calories from fat, 25 g fat, 6 g saturated fat, 55 mg cholesterol, 74 g carbohydrates, 34 g protein, 873 mg sodium, 6 g fiber.