Servings: 6

olive oil 2 tsp olive oil 2 tsp
 
uncooked onion(s), chopped 1 medium uncooked onion(s), chopped 1 medium
 
uncooked zucchini, halved lengthwise and thinly sliced uncooked zucchini, halved lengthwise and thinly sliced
 
2 medium garlic clove(s), minced 3 medium clove(s) 2 medium garlic clove(s), minced 3 medium clove(s)
 
Italian seasoning 1 1/2 tsp Italian seasoning 1 ½ tsp
 
table salt 3/4 tsp table salt ¾ tsp
 
black pepper, freshly ground 1/4 tsp black pepper, freshly ground ¼ tsp
 
red pepper flakes 1/8 tsp red pepper flakes ⅛ tsp
 
fat free reduced sodium vegetable broth 43 1/2 fl OZ fat free reduced sodium vegetable broth 43 ½ fl OZ
 
canned diced tomatoes (1 can) 14 1/2 OZ canned diced tomatoes (1 can) 14 ½ OZ
 
water 1/2 cup(s) water ½ cup(s)
 
store-bought refrigerated cheese filled tortellini (1 package) refrigerated 9 oz store-bought refrigerated cheese filled tortellini (1 package) refrigerated 9 oz
 
fresh baby spinach, loosely packed or chopped fresh spinach 4 cup(s) fresh baby spinach, loosely packed or chopped fresh spinach 4 cup(s)
 
basil, chopped 1/4 cup(s) basil, chopped ¼ cup(s)
 
grated Pecorino Romano cheese 3 Tbsp grated Pecorino Romano cheese 3 Tbsp

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

Serve the soup with a slice of crusty French bread (a 1-ounce piece will increase the per-serving Smartpoints by 2).  Serve the soup with a slice of crusty French bread (a 1-ounce piece will increase the per-serving Smartpoints by 2).
Serving size: about 1 3/4 cups soup and 1/2 tablespoon cheese  Serving size: about 1 ¾ cups soup and ½ tablespoon cheese
Serving size: about 1 1/2 cups soup and 1/2 tablespoon cheese  Serving size: about 1 ½ cups soup and ½ tablespoon cheese