Veggie Tortellini Soup Recipe
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
- 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
- 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.
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.
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