Serves 4
2 tsp. extra virgin olive oil
Pinch red pepper flakes
1/2 onion, diced
2 cloves garlic, minced or pressed
1 can (28 oz.) crushed tomatoes with basil
32 oz. carton of reduced sodium chicken stock
2 1/2 cups dried tortellini
1 cup baby spinach chopped
Parmesan, optional
Heat a Dutch oven over medium heat until hot and add EVOO, pepper flakes, and onion. Cover and cook on med-low for about 5 minutes, until the onion is soft. Add garlic and cook for 30 more seconds, then add broth and tomatoes.
This next step is optional - use an immersion/stick blender to blend out any of the chunkier veggie bits before adding the dried tortellini.
Add tortellini and stir, then add in chopped spinach. Cook for about 10 minutes, simmering, until tortellini is al dente.
Ladle into four bowls and top with Parmesan cheese if preferred.
Your tummy will thank you!
Weight Watchers Points Per Serving - 6+
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