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Ingredients
3/4 Cup onion, chopped
4 Cups water
1 (14 1/2 oz) Can diced tomatoes with Italian seasonings
1 Cup carrots, diced
1/2 Teaspoon salt
1/8 Teaspoon ground black pepper
1 (9 oz) Package refrigerated cheese tortellini
1 Cup fresh mushrooms, thinly sliced
1 Cup zucchini, quartered lengthwise & thinly sliced
1 Cup fresh spinach, chopped - (packed)
2 Teaspoons dried parsley, finely crumbled
Instructions
Coat a 3 quart pot with nonstick cooking spray or 1 tablespoon of olive oil and add the onion. Cover and cook over medium heat for several minutes, until the onions start to soften. Add the water, undrained tomatoes, carrots, salt, and pepper to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender. Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the liquid. Carefully blend at low speed to puree the vegetables. Return the blended mixture back to the pot.
Add the tortellini and mushrooms to the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 5 minutes. Add the zucchini and cook covered for an additional 4 minutes. Add the spinach and cook for another minute, until the spinach wilts and the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley.