Tortellini-Tomato Soup

Yield: 6 servings (serving size: 1 1/4 cups soup and 2 teaspoons cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 5.9g
  • Saturated fat: 2.4g
  • Protein: 11.3g
  • Carbohydrate: 34.8g
  • Cholesterol: 20mg
  • Iron: 2.6mg
  • Sodium: 728mg
  • Calories from fat: 23%
  • Fiber: 3.9g
  • Calcium: 165mg


  • 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


  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.
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