You can make this low-fat soup in less than 30 minutes when you use refrigerated tortellini and frozen mixed vegetables.
- Yields: 4 to 5 side-dish servings
- Prep: 15 mins
- Cook: 5 mins
- In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and tortellini.
- Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender. Stir in parsley. Makes 4 to 5 side-dish servings.
Nutrition Facts (Tortellini Soup)
- Per serving:
- 113 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 12 mg chol.,
- 431 mg sodium,
- 18 g carb.,
- 2 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet