Recipe by Cooking Light November 1995


Recipe Summary test

2 servings (serving size: 2 cups soup)


Ingredient Checklist


Instructions Checklist
  • Bring 2 quarts water to a boil in a large saucepan. Add tortellini; cook 4 minutes. Add broccoli, and cook an additional 5 minutes or until tortellini is tender. Drain in a colander; set aside.

  • Heat the oil in pan over medium-high heat. Add mushrooms, chopped onion, and shrimp; saute 3 minutes or until shrimp is done. Add ginger, salt, and broth; bring to a boil. Add tortellini mixture, and cook until thoroughly heated. Ladle soup into individual bowls, and garnish with onion rings, if desired.

  • Note: Because this recipe uses only half the package of tortellini, freeze the remaining half in an airtight container.

Nutrition Facts

430 calories; calories from fat 24%; fat 11.5g; saturated fat 3g; mono fat 3.6g; poly fat 2.1g; protein 42.5g; carbohydrates 40.2g; fiber 4.4g; cholesterol 199mg; iron 4.1mg; sodium 880mg; calcium 117mg.