Menu

Veggie Tortellini Soup

10 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Helen Rehberger, Pewaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 04, 2022

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

Now Trending

Test Kitchen Approved

Veggie Tortellini Soup

10 reviews
Prep Time 15 min
Cook Time 15 min
Yield 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
Text Ingredients

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.

Nutrition Facts

1-1/2 cups: 215 calories, 6g fat (3g saturated fat), 31mg cholesterol, 1431mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein.

Loading Popular in the Community
Loading Reviews