Slow Cooker Tortellini Tomato Soup

Author: Canadian Living

Many grocery stores stock a variety of frozen tortellini and ravioli, either of which are good in this soup.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 carrots sliced
  • 1 rib celery sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can whole tomatoes
  • 3 cups water
  • 2 cups sodium-reduced chicken broth
  • 8 oz frozen cheese tortellini
  • 1 cup chickpea
  • 1 zucchini chopped

Method

In slow cooker, combine carrots, celery, onion, garlic, basil, oregano, salt and pepper. Stir in tomatoes, water and chicken broth.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Using potato masher, mash tomatoes until well broken up.

Stir in tortellini, chickpeas and zucchini; cook, covered, on high until pasta is tender, 20 to 30 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 782 mg
  • Protein 9 g
  • Calories 207.0
  • Total fat 3 g
  • Potassium 484 mg
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 38 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 49.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Tortellini Tomato Soup

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