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Tortellini-Tomato Soup

Prep time 6 mins
Cook time 26 mins
Yield 6 servings (serving size: 1 1/4 cups soup and 2 teaspoons cheese)

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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection