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Vegetarian Tortellini Soup Recipe

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"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings

Ingredients

  • 5 cups chicken or vegetable broth
  • 3-1/2 cups shredded carrots (about 10 ounces)
  • 1 cup chopped yellow summer squash
  • 3 cups torn fresh spinach
  • 1 package (9 ounces) refrigerated cheese tortellini

Nutritional Facts

One serving (1 cup) equals 160 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 806 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Directions

  1. In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  2. Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender. Yield: 7 servings.
Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8

Nutritional Facts

One serving (1 cup) equals 160 calories, 3 g fat (2 g saturated fat), 14 mg cholesterol, 806 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

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