• Tortellini Soup

    Nutrition Facts

    Serving Size 1
    Calories 394
    Total Fat 14 g
    Saturated Fat 5 g
    Sodium 943 mg
    Total Carbohydrate 53 g
    Dietary Fiber 7 g
    Protein 13 g

    Servings and Times

    Servings 6
    Tip: Freeze the remainder of the soup or save it for leftovers.

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 tablespoons
    Carrots, peeled and thinly sliced 2
    White onion, diced 1
    Garlic cloves, minced 3
    Rosemary leaves, chopped 1 teaspoon
    Reduced-sodium vegetable broth 28 ounces
    Zucchini, diced 2
    Spinach or cheese tortellini (fresh or frozen) 9 ounces
    Plum tomatoes, diced 4
    Freshly ground pepper to taste
    1. Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
    2. Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
    3. Season with pepper and serve.

    Exchanges4 vegetables; 3 starches; 1 fat

    Side Suggestions: Crusty Bread (Italian or French)

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