Tortellini-Tomato Soup

recipe

Yield:

6 servings (serving size: 1 1/4 cups soup and 2 teaspoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 227
Fat 5.9 g
Satfat 2.4 g
Protein 11.3 g
Carbohydrate 34.8 g
Cholesterol 20 mg
Iron 2.6 mg
Sodium 728 mg
Caloriesfromfat 23 %
Fiber 3.9 g
Calcium 165 mg

Ingredients

2 teaspoons olive oil
1 1/4 cups chopped onion (about 1 medium)
2 garlic cloves, minced
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can crushed tomatoes
1/2 cup water
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon black pepper
1 (9-ounce) package refrigerated three-cheese tortellini
1/4 cup (1 ounce) pre-shredded fresh Parmesan cheese

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add tortellini; simmer, uncovered, 5 to 7 minutes or until pasta is tender. Ladle soup into bowls; sprinkle with Parmesan cheese.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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