The recipe makes a great light meal for four. For a “heartier” style soup try adding a can of tomatoes to stretch the recipe even further – ProPoints would remain the same.
My recipe calls for baby spinach and shitaki mushrooms, you can use any type of mushroom or vegetable combination - try zero point carrots, celery, onion and cabbage or even some chilli flakes on top if you like it hot!
Original I used 2 x cans of broth but found this too salty for my tastes and have adapted the recipe below to amend this. Enjoy!
Tortellini en Brodo (Tortellini in broth) ~ Serves 4
Nutritional info Per Serving
Serving Size: ¼ total amount ~ ProPoints: 4 ~ Calories: 329 ~ Total Fat 9.6 ~ Carbohydrates: 44.9 ~ Protein 14.0 ~ Sodium 613 mg
300g (aprox ½ packet) of cheese and spinach tortellini – i used San Remo Fresh Tortellini but of course you could make it yourself
1 x 400ml can of Pandaroo chicken flavour broth (or any chicken stock) – NB to make this a vegetarian dish use vegetable stock
1tsp minced garlic
½ 150g bag baby spinach
Approximately 25g Shiitake mushrooms – stems removed sliced
½ tsp nutmeg
Pepper to taste
Bring broth and water to boil in a large pan with garlic and nutmeg Add tortellini and cook according to packet instructions, about 3 minutes or until the tortellini begins to float. Add mushrooms and cook for a further 60 seconds. Remove from heat and add spinach. The heat will wilt the spinach in about 30 seconds. Serve hot.
Serve with grated parmesan – add 1 pp per tsp or 3 pp per tbs