Slow cooker Tortellini Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 243.7

Total Fat: 5.1 g
Cholesterol: 24.7 mg
Sodium: 679.8 mg
Total Carbs: 39.8 g
Dietary Fiber: 5.0 g
Protein: 11.7 g

View full nutritional breakdown of Slow cooker Tortellini Soup calories by ingredient

Introduction

Tomato based vegetable soup with a surprise Tomato based vegetable soup with a surprise

Minutes to Prepare: 5

Minutes to Cook: 450

Number of Servings: 6

Ingredients

2 14-1/2-ounce cans Italian-style stewed tomatoes

3 cups water

1 cups frozen cut green beans or Italian-style green beans

1 cup broccoli

2 cups water

1 can or packaged liquid vegetarian French onion soup

-or-

1 packet French onion soup mix and 1 cup extra water

2 cups packaged shredded cabbage with carrot (coleslaw mix)

1 9-ounce package refrigerated cheese-filled tortellini

Shaved or shredded Parmesan cheese (milk based or soy based)

Directions

1. In a 4- or 5-quart slow cooker combine undrained tomatoes, water, frozen vegetables, onion soup.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. NOTE: If tortellini is frozen you may want to cook it separately and add after it's cooked. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese (soy or rice parm to keep the dish vegan. ) Makes 10 to 12 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GEEKYPOET.