Tomato Vegetable Soup with Tortellini

Tomato Vegetable Soup with Tortellini Image by: Tomato Vegetable Soup with Tortellini Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 1 tablespoon vegetable oil
  • 2 carrots sliced
  • 1 onion chopped
  • 1 rib celery sliced
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken broth
  • 3 cups vegetable broth
  • 1 can (28 oz/796 mL) tomato chopped
  • 8 oz frozen cheese tortellini
  • 1 cup rinsed drained canned chickpeas
  • 1 zucchini chopped

Method

In large saucepan, heat oil over medium heat; cook carrots, onion, celery, garlic, basil, salt and pepper until onion is softened, about 5 minutes.

Add broth and tomatoes; bring to boil. Reduce heat; simmer for 10 minutes.

Add tortellini, chickpeas and zucchini; simmer until tortellini are tender but firm, 10 minutes.

Nutritional facts Per each of 6 servings: about

  • Sodium 905 mg
  • Protein 11 g
  • Calories 236.0
  • Total fat 6 g
  • Cholesterol 25 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 71.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Vegetable Soup with Tortellini

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