Tortellini and Spinach Soup
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Ingredients:
1/4 cup fresh basil, chopped
3 tbsp grated Parmesan cheese
1-1/2 cups spinach, well rinsed, shredded
9 oz fresh cheese tortellini
1-1/2 quarts vegetable broth, or chicken stock
Cooking Directions:Bring stock to a boil in a heavy saucepan over high heat. Add tortellini and cook 5 minutes. Stir in spinach and cook 2 minutes, until spinach is wilted and pasta is tender. Stir in basil and serve sprinkled with cheese. |
Nutrition Facts
Calories 54
% Calories From Fat 25%
Total Fat 1.5g
Saturated Fats 0.8g
Mono-unsaturated Fats 0.4g
Poly-unsaturated Fats 0.1g
Cholesterol 4.1mg
Sodium 1500mg
Total Carbohydrates 7.3g
Dietary Fiber 1.6g
Sugar 3.3g
Protein 3.9g
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More Information |
Vitamins
Thiamin B1 0.066 mg
Vitamin K 340 mcg
Vitamin A 7900 IU
Vitamin E 1.4 mg
Pantothenic Acid 0.12 mg
Vitamin B6 0.17 mg
Riboflavin B2 0.18 mg
Choline 14 mg
Vitamin D 0 IU
Vitamin B12 0.11 mcg
Vitamin C 6.9 mg
Niacin B3 0.35 mg
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Minerals
Sodium 1500 mg
Zinc 0.71 mg
Copper 0.13 mg
Calcium 150 mg
Iron 2.5 mg
Manganese 0.65 mg
Magnesium 61 mg
Phosphorus 73 mg
Potassium 320 mg
Fluoride 26 mcg
Selenium 1.8 mcg
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