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Cheese Tortellini and Vegetable Soup

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

Oxmoor House APRIL 2009

  • Yield: 6 servings (serving size: 1 1/3 cups)
  • Cook time: 14 Minutes
  • Prep time: 1 Minute

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.

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
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