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Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. —Deborah Hutchinson Enfield, Connecticut
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 153 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 315 mg sodium, 19 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Tortellini Vegetable Soup in Quick Cooking January/February 2003, p29
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Reviewed on Dec. 24, 2011 by catlovesbooks
YUM!
Reviewed on Dec. 15, 2011 by jmd323
My husband, who is always complaining that things need "more flavor", said this was "the best soup he has ever put into his mouth." I will definitely be making this again!
Reviewed on Nov. 21, 2011 by Sprowl
Making this again for the second time.Soooo good! I will half the recipe this time, but I froze leftovers the first time and it reheated well.
Making this again for the second time.
Soooo good! I will half the recipe this time, but I froze leftovers the first time and it reheated well.
Reviewed on Mar. 01, 2011 by catlovesbooks
Delicious! It was a surprising delight. :)
Reviewed on Nov. 06, 2008 by Anitaaz
This is the best soup. My even my 12 year old and 15 year old sons love it.
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