Italian Spinach and Tortellini Soup
2 tsp. olive oil
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
3 garlic cloves, minced
1 1/2 tsp. dried Italian seasoning
1/2 tsp. salt
1/8 tsp. red pepper flakes
Freshly ground black pepper
3 (14-1/2-oz.) cans reduced-sodium chicken broth
1 (14-1/2-oz.) can diced tomatoes
1/2 cup water
1 (9-oz.) package refrigerated cheese tortellini
4 cups loosely packed baby spinach
1/4 cup chopped fresh basil
3 Tbsp. grated Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add zucchini and cook until zucchini is crisp-tender, about 3 minutes. Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, 30 seconds.
Stir in broth, tomatoes and water. Cover and bring to a boil. Stir in tortellini and cook according to timing on package. Stir in spinach and cook until wilted, about 1 minute.
Ladle soup evenly into 6 bowls and sprinkle with basil and Parmesan.
WW SmartPoints per 1 3/4 cup serving: 5