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Shrimp-Tortellini Soup

Yield 2 servings (serving size: 2 cups soup)

Ingredients

  • 1/2 (9-ounce) package fresh cheese tortellini
  • 1 1/2 cups broccoli florets
  • 2 teaspoons olive oil
  • 3/4 cup sliced crimini mushrooms
  • 2 tablespoons chopped red onion
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 (14 1/4-ounce) can fat-free chicken broth
  • Red onion slices, separated into rings (optional)

Nutrition Information

  • calories 430
  • caloriesfromfat 24 %
  • fat 11.5 g
  • satfat 3 g
  • monofat 3.6 g
  • polyfat 2.1 g
  • protein 42.5 g
  • carbohydrate 40.2 g
  • fiber 4.4 g
  • cholesterol 199 mg
  • iron 4.1 mg
  • sodium 880 mg
  • calcium 117 mg

How to Make It

  1. Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.

  2. Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.

  3. Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.