Tortellini Soup

You can make this low-fat soup in less than 30 minutes when you use refrigerated tortellini and frozen mixed vegetables.

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3 users rated this recipe an average rating of 3.5
Yields:
4 to 5 side-dish servings
Prep:
15 mins
Cook:
5 mins
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Tortellini Soup

Ingredients
1 1/4
cups water
1
14 1/2 ounce can diced tomatoes, undrained
1
cup reduced-sodium chicken broth
2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1
teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/8
teaspoon pepper
2
cups loose-pack frozen broccoli, cauliflower and carrots (about 1/2 of a 16-ounce package)
1 1/4
cups refrigerated cheese tortellini (about 1/2 of a 9-ounce package)
1
tablespoon snipped fresh parsley

Directions

  1. In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and tortellini.
  2. 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
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