Shrimp-Tortellini Soup

Cooking Light
2 servings (serving size: 2 cups soup)


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1/2 (9-ounce) package fresh cheese tortellini
1 1/2 cups broccoli florets
2 teaspoons olive oil
3/4 cup sliced crimini mushrooms
2 tablespoons chopped red onion
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (14 1/4-ounce) can fat-free chicken broth
Red onion slices, separated into rings (optional)


Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.

Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.

Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.

Created date

October 2003

Nutritional Information

Calories 430
Caloriesfromfat 24 %
Fat 11.5 g
Satfat 3 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 42.5 g
Carbohydrate 40.2 g
Fiber 4.4 g
Cholesterol 199 mg
Iron 4.1 mg
Sodium 880 mg
Calcium 117 mg