Directions:
- Heat oil in non-stick pan over medium-high heat.
- Add garlic, onions, carrots, and celery; cook 4 minutes or until onions are softened.
- Add stock, basil and pepper.
- Bring to a boil; reduce heat to medium and cook 8 minutes or until vegetables are tender crisp.
- Stir in tomatoes, spinach and tortellini.
- Cover and cook 5 minutes or until tortellini is heated through and vegetables are tender.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.61 Kcal (3021 kJ) | ||
| Calories from fat | 41.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 5% | |
| Sodium | 24988.06mg | 1041% | |
| Potassium | 383.81mg | 8% | |
| Total Carbs | 136.1g | 45% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.9mg | 11% | |
| Calcium | 140.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 226.88 Kcal (950 kJ) | ||
| Calories from fat | 12.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 7% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 5% | |
| Sodium | 7856.5mg | 1041% | |
| Potassium | 120.67mg | 8% | |
| Total Carbs | 42.79g | 45% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 1.1g | 14% | |
| Protein | 2.49g | 16% | |
| Vitamin C | 3.3mg | 17% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.6mg | 11% | |
| Calcium | 44.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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