Tortellini Soup

You can make this low-fat soup in less than 30 minutes when you use refrigerated tortellini and frozen mixed vegetables.

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  • 1 1/4 cups water
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 2 cups loose-pack frozen broccoli, cauliflower and carrots (about 1/2 of a 16-ounce package)
  • 1 1/4 cups refrigerated cheese tortellini (about 1/2 of a 9-ounce package)
  • 1 tablespoon snipped fresh parsley
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In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and tortellini.
Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender. Stir in parsley. Makes 4 to 5 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 113, Fat, total (g) 2, chol. (mg) 12, sat. fat (g) 1, carb. (g) 18, fiber (g) 2, pro. (g) 6, sodium (mg) 431, Percent Daily Values are based on a 2,000 calorie diet
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