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Tortellini Vegetable Soup

 Tortellini Vegetable Soup
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
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup each frozen corn, sliced carrots and cut green beans
  • 1 cup diced uncooked potatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon minced chives
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups frozen beef or cheese tortellini

Directions

  • In a Dutch oven or soup kettle, saute the onion and celery in oil.
  • Add the broth, corn, carrots, beans, potatoes, basil, thyme and
  • chives; bring to a boil. Reduce heat; cover and simmer for 10-15
  • minutes or until potatoes are tender.
  • Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes
  • or until tortellini is heated through. Yield: 10 servings (2-1/2
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 153 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 315 mg sodium,

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Tortellini Vegetable Soup (continued)

Nutritional Facts: 19 g carbohydrate, 3 g fiber, 7 g protein.