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Veggie Tortellini Soup Recipe
Veggie Tortellini Soup Recipe photo by Taste of Home

Veggie Tortellini Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Veggie Tortellini Soup in Simple & Delicious September/October 2009, p16

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.

Reviews for Veggie Tortellini Soup

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2013

"added cooked chicken and carrots & it was wonderful."

MY REVIEW
Reviewed Jan. 15, 2012

"Add some cooked, cubed chicken or turkey. Yum!"

MY REVIEW
Reviewed Feb. 9, 2011

"So good and so easy! I will definitely make this again. Yum!"

MY REVIEW
Reviewed Dec. 15, 2010

"This was awesome! EVERYONE in my family like it. I used vegetable broth for my vegetarian daughter, considered adding chicken strips for my meat eaters, and glad I didn't, it was perfect like it is."

MY REVIEW
Reviewed Nov. 6, 2010

"Next time I make it, I would add more broth."

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