Tortellini & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.8
- Total Fat: 7.9 g
- Cholesterol: 20.8 mg
- Sodium: 993.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.4 g
- Protein: 8.6 g
View full nutritional breakdown of Tortellini & Vegetable Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 Tablespoon Extra-Virgin Olive Oil
1.5 Medium Green Bell Pepper, Diced
1.5 Medium Yellow Onion, Diced
2 Garlic Gloves, minced
1/4 Teaspoon Crush Red Pepper (optional)
2 14.5 oz cans Diced Tomatoes
16 oz Reduced Sodium Chicken Broth
2 cups Hot Water
1 Teaspoon Basil
9 oz package fresh or frozen ravioli or tortellini
2 Medium Diced Zucchini
Directions
1. Heat oil in large pan over medium heat. Add peppers, onions, garlic and crush red peppers. Cook for 2 minutes.
2. Add tomatoes, broth, water and basil. Bring to a boil over high heat.
3. Add ravioli or tortellini and cook for 3 minutes.
4. Add zucchini and return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
Serving Size: 6 1 & 3/4 Cup Servings
2. Add tomatoes, broth, water and basil. Bring to a boil over high heat.
3. Add ravioli or tortellini and cook for 3 minutes.
4. Add zucchini and return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
Serving Size: 6 1 & 3/4 Cup Servings