Veggie Tortellini Soup Recipe

Veggie Tortellini Soup Recipe photo by Taste of Home

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Make the best of frozen veggies and tortellini with this no-fuss recipe. If you’d like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin

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Veggie Tortellini Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

5 cups chicken broth
1 package (16 ounces) frozen California-blend vegetables
1 package (8 ounces) dried cheese tortellini
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 215 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 1,431 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Veggie Tortellini Soup in Simple & Delicious September/October 2009, p16