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

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 18%
  • Fat: 4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.3g
  • Carbohydrate: 31.3g
  • Fiber: 5.4g
  • Cholesterol: 11mg
  • Iron: 2.1mg
  • Sodium: 920mg
  • Calcium: 66mg

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

Preparation

  1. 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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