Appetizers / Soups / Salads

Creamy torellini Soup with lentals takes several minutes to prepare.

Creamy torellini Soup with lentals takes several minutes to cook.

Creamy torellini Soup with lentals makes 8 servings.

The ingredients for Creamy torellini Soup with lentals are:

56 oz Diced tomato, Blue Menu
19 oz Six Bean Medley, Blue Menu
1 serving Oikos Organic Greek Yogurt, Plain (5.3 oz)
.5 cup, chopped Onions, raw
2 clove Garlic
1 cup Spinich - fresh Queen Victoria baby spinich
4 cup (8 fl oz) Chicken Broth
2 tbsp Extra Virgin Olive Oil
2 stalk, large (11"-12" long) Celery, raw
2 tbsp Parsley, dried
1 tbsp Oregano, ground
456 gram(s) Roman Cheese Tortelloni

Here is how you make Creamy torellini Soup with lentals:

Warm oil in a large saucepan over medium-high heat. Add celery, onion and oregano and cook, stirring occasionally, until celery begins to soften, about 3 minutes. Add garlic and saut? until fragrant, 2 minutes longerPut tomatoes and broth in pot and heat. With an immersion blender, blend mixture. When celery mixture is done add to tomatoes. Now add the spinich and let cook. Add torallini....cook until done. Whatever it says on the package. Serving Size: Makes 8 - 2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DEBBIE0468.

The nutritional information for Creamy torellini Soup with lentals is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.7

• Total Fat: 6.7 g
• Cholesterol: 29.0 mg
• Sodium: 594.9 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 7.1 g
• Protein: 15.0 g