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Contest-Winning Veggie Tortellini Soup Recipe
Contest-Winning Veggie Tortellini Soup Recipe photo by Taste of Home

Contest-Winning Veggie Tortellini Soup Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 7 servings

Ingredients

  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 2 medium zucchini, chopped
  • 4 plum tomatoes, chopped
  • 2 cups refrigerated cheese tortellini
  • 1/3 cup chopped fresh spinach
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar

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.

Directions

  1. In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar. Yield: 7 servings.
Originally published as Veggie Tortellini Soup in Healthy Cooking April/May 2011, p35

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.

Reviews for Contest-Winning Veggie Tortellini Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 4, 2014

This was very good. I ued Herb Chicken Tortellini in it.

MY REVIEW
Reviewed Apr. 9, 2013

Delicious! I made the recipe as written, and it was great. My 2 year old loved it too!

MY REVIEW
Reviewed Feb. 4, 2013

Delicious soup! I used refrigerated whole wheat cheese tortellini which was excellent and plum tomatoes from my freezer.

MY REVIEW
Reviewed Jan. 5, 2012

Adding a tip: cook the tortellini separately as it absorbs too much broth to cook in the soup itself.

MY REVIEW
Reviewed Dec. 11, 2011

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!

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