Veggie Tortellini Soup
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1-1/2 cups: 215 calories, 6g fat (3g saturated fat), 31mg cholesterol, 1431mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein.
Nov 29, 2017
Very quick and easy to make. I added extra broth, since my tortellini came in a larger package (frozen), but it was delicious!
Mar 23, 2013
added cooked chicken and carrots & it was wonderful.
Jan 15, 2012
Add some cooked, cubed chicken or turkey. Yum!
Feb 9, 2011
So good and so easy! I will definitely make this again. Yum!
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.
Nov 6, 2010
Next time I make it, I would add more broth.
Dec 22, 2009
I've made this a couple times and it's simple, tasty and fast
Dec 13, 2009
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.
Oct 14, 2009
Truly simple and delicious. The family loved it.
Oct 7, 2009
Very tasty! Great for the cooler weather!
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