Veggie Tortellini Soup Recipe
- 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 cup: 215 calories, 6g fat (3g saturated fat), 31mg cholesterol, 1431mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein.
Reviews for Veggie Tortellini Soup
"added cooked chicken and carrots & it was wonderful."
"Add some cooked, cubed chicken or turkey. Yum!"
"So good and so easy! I will definitely make this again. Yum!"
"Next time I make it, I would add more broth."
"I've made this a couple times and it's simple, tasty and fast"
"I have made this a couple times and really enjoyed it. I leave out the tomatoes and add chicken or turkey. I also threw in a little half and half that I had leftover to make it a little creamy, but it wasn't necessary. This is easy and delicious."
"Truly simple and delicious. The family loved it."
"Very tasty! Great for the cooler weather!"