Cheese Tortellini and Vegetable Soup

This hearty soup is reminiscent of the Italian classic minestrone. Though minestrone traditionally uses macaroni, we've substituted fresh cheese tortellini for better flavor and to speed preparation. Serve with a tossed spinach salad to round out the meal.

Prep: 1 minute; Cook: 14 minutes


6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 201
Caloriesfromfat 18 %
Fat 4 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 10.3 g
Carbohydrate 31.3 g
Fiber 5.4 g
Cholesterol 11 mg
Iron 2.1 mg
Sodium 920 mg
Calcium 66 mg


1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 (11 1/2-ounce) can condensed bean with bacon soup (such as Campbell's), undiluted
3 cups water
1 (16-ounce) package frozen Italian-style vegetables
3/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
1/2 (9-ounce) package fresh cheese tortellini
1/4 cup grated Parmesan cheese


1. Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese.