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Italian Tortellini Soup Recipe

Italian Tortellini Soup Recipe photo by Taste of Home

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“You can pick up everything for this hearty soup at the supermarket on the way home, then put it together in minutes. To save more time, purchase sliced mushrooms. Serve with crusty bread and salad greens.” Gilda Lester - Millsboro, Delaware

This recipe is:

Healthy

Diabetic Friendly

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Italian Tortellini Soup Recipe

Prep: 15 min. Cook: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
4-1/2 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 tablespoons grated Romano cheese
5 teaspoons sodium-free chicken bouillon granules
1 tablespoon prepared pesto
1 jar (7 ounces) roasted sweet red peppers, drained
1 package (9 ounces) refrigerated cheese tortellini
GARNISH:
8 thin slices prosciutto or deli ham
8 teaspoons grated Romano cheese

Directions

In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 201 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 609 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable.

Originally published as Italian Tortellini Soup in Healthy Cooking February/March 2010, p51

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Italian Tortellini Soup

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Reviewed on Apr. 13, 2011 by shessuchariot

This soup was pretty good, although I didn't care much for the mushrooms in it (I do like mushrooms, just didnt like em in the soup). I think next time I will substitute zucchini or some other veggie. But the soup was pretty good nontheless.