Shrimp-Tortellini Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 24%
  • Fat: 11.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 42.5g
  • Carbohydrate: 40.2g
  • Fiber: 4.4g
  • Cholesterol: 199mg
  • Iron: 4.1mg
  • Sodium: 880mg
  • Calcium: 117mg


  • 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)


  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.
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