Tortellini & Vegetable Soup

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 2.5 g
  • Cholesterol: 6.9 mg
  • Sodium: 910.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Tortellini & Vegetable Soup calories by ingredient


Very filling, lowfat, low calorie soup for winter Very filling, lowfat, low calorie soup for winter
Number of Servings: 8


    Carrots, raw, 2 cup, chopped
    Celery, raw, 2 cup, chopped
    Canned Tomatoes, 1 can
    Chicken Broth, 32 fl oz
    Water, tap, 32 fl oz
    Tortellini, pasta with cheese filling, 1 cup


Heat 32 oz. chicken broth with 32 oz. water over medium-high heat.
Chop celery and carrots into small pieces.
Put celery and carrots in the water.
When the soup has come to a boil, put in the tortellini and cook until the pasta is complete.

You can top with a little salt and pepper, butter or margarine. With a chunk of french bread, this makes a great fall or winter meal.

Number of Servings: 8

Recipe submitted by SparkPeople user GOLDIECAR.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Superb soup. Simple recipe, but who says a recipe has to be complicated to be good? I added a bit of every vegetable I had in the fridge: turnip, onion, green beans, whathaveyou. With a little sprinkling of grated cheese, it's my sons favourite soup. - 11/28/11