Veggie Tortellini Soup

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
Make the best of frozen veggies and tortellini with this no-fuss recipe. If you’d like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin

Ingredients

  • 5 cups chicken broth
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1 package (8 ounces) dried cheese tortellini
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  1. In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 215 calories, 6g fat (3g saturated fat), 31mg cholesterol, 1431mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 9g protein.

Make the best of frozen veggies and tortellini with this no-fuss recipe. If you’d like, add a sprinkle of Parmesan cheese to the top or a small drizzle of balsamic vinegar. Helen Rehberger - Pewaukee, Wisconsin
Recipe Creator

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