Tortellini Spinach Soup

Once upon a time my bestie recommended a Giada de Laurentiis recipe for a Tortellini soup that looked oh so simple and tasty.  Then last week while perusing Gina's Skiny Recipies I was reminded of it and decided it was time to give it a go.  Quick, easy, tasty... can't ask for much more than that!  This soup is light yet filling and comforting at the same time.  Give it a go.  Enjoy!

Spinach Tortellini en Brodo

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 226.6 • Fat: 5.3 g • Carb: 33.8 g • Fiber: 0.9 g • Protein: 11.3 g

2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth
3 cups water
1 small Parmigiano Reggiano Rind (optional)
18 oz spinach cheese tortellini (Buitoni)
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups baby spinach
salt to taste
Parmigiano Reggiano, grated

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente.

Once cooked, remove the rind, and add the baby spinach. Stir to combine. Garnish with freshly grated Parmigiano Reggiano!

Makes 12 cups