Weight Watchers Italina Spinach And Tortellini Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons italian seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
3 (14 1/2 ounce) cans reduced sodium vegetble broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
1 (9 ounce) package refrigerated mixed cheeses, tortelini
4 cups loosely packed Baby Spinach
1/4 cup chopped fresh basil
3 tablespoons pecorino romano cheese, freshly grated

Preparation

Heat oil in Dutch oven, over medium high heat.
Add onion and cook, stirring occasionally, until begins to soften about 3 minutes.
Add zucchini and cook, stirring occasionally until crisp tender, about 3 minutes.
Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in borth, tomatoes and water.
Cover and bring to boil.
Stir in tortelini 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 Pecorino.