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
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
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. 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.
Cheese Tortellini and Vegetable Soup Recipe at a Glance
- COURSE: Main Dishes, Soups/Stews
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Tortellini Soup
Real Simple -
Asiago Tortellini
Oxmoor House -
Potato Soup
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy