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“Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I’ve served it to company with rave reviews along with requests for the recipe.” —Priscilla Gilbert, Indian Harbour Beach, Florida
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 155 calories, 5 g fat (2 g saturated fat), 13 mg cholesterol, 693 mg sodium, 24 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Veggie Tortellini Soup in Healthy Cooking April/May 2011, p35
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Reviewed on Jan. 05, 2012 by mother of 3
Adding a tip: cook the tortellini separately as it absorbs too much broth to cook in the soup itself.
Reviewed on Dec. 11, 2011 by mother of 3
Fantastic was this soup! Use 32 oz. of broth as it simmers away. I also left out the vinegar, used diced tomatoes, & substituted 1 tsp. each of oregano & basil for the rosemary. Sprinkled with Parmesan cheese. Hubby thought it was okay. He's not a fan of zucchini or cooked spinach, but he didn't seem to notice either!
Reviewed on Nov. 27, 2011 by cnshumate
Made this recipe again and added 1/4 tsp of crushed red pepper because my hubby was wanting a spicy soup. He raved about it this time. Also added Parmesan cheese when serving and still did not add the vinegar.
Reviewed on Jul. 01, 2011 by cas378
This is a great recipe. I left out the spinach and forgot about the vinegar. I also used canned diced tomatoes instead of plum tomatoes which saved time and clean up. Will definately make again.
Reviewed on May. 14, 2011 by CrystalDiaz
This is one of my favorite recipes these days. I have made it twice in the last 2 weeks. I add mushrooms along with the carrots and onion at the beginning. YUM!
Reviewed on Apr. 26, 2011 by Ann Kashian
This was quick, easy and yummy! I added 2 small celery stalks as I only had one zucchini. Thanks my family will enjoy this on again!
Reviewed on Apr. 22, 2011 by cnshumate
It was very tasty. I forgot to put the vinegar in and it was still delicious.
Reviewed on Apr. 01, 2011 by sarasandefur
We've been eating vegetarian during Lent this year and this recipe was a winner! I substituted kale for the spinach since that was what I had on hand, and balsamic vinegar for the red wine vinegar. Very tasty.
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