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Sun-Dried Tomato Tortellini Soup

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Yield 6 servings (serving size: about 1 1/2 cups)
The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup (1/4-inch-thick) slices carrot
  • 2/3 cup chopped celery
  • 2 garlic cloves, minced
  • 5 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 3 cups fresh cheese tortellini (about 12 ounces)
  • 1 cup chopped bok choy

Nutrition Information

  • calories 256
  • caloriesfromfat 28 %
  • fat 8 g
  • satfat 2.6 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 12.1 g
  • carbohydrate 33.9 g
  • fiber 3.9 g
  • cholesterol 25 mg
  • iron 1.1 mg
  • sodium 681 mg
  • calcium 47 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.