Sun-Dried Tomato Tortellini Soup

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 28%
  • Fat: 8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.1g
  • Carbohydrate: 33.9g
  • Fiber: 3.9g
  • Cholesterol: 25mg
  • Iron: 1.1mg
  • Sodium: 681mg
  • Calcium: 47mg

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

Preparation

  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.
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Sun-Dried Tomato Tortellini Soup Recipe at a Glance
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