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Cheese Tortellini and Vegetable Soup

Prep time 1 min
Cook time 14 mins
Yield 6 servings (serving size: 1 1/3 cups)
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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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