Tortellini & Vegetable Soup

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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
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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

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