Tortellini Vegetable Soup 4 Ww Points Recipes

TORTELLINI SOUP

Tortellini Soup image

Boil frozen cheese tortellini in fat-free broth, add a can of stewed tomatoes and your favourite vegetables ... a quick, easy and delicious homemade soup.

Categories Lunch

Time 17m

Yield 4 servings

Number Of Ingredients 5

Ingredients

0.25 tsp(s) Minced garlic
29 oz Fat free chicken broth
4 oz Frozen cheese tortellini without sauce
4.5 oz Chopped frozen spinach thawed
14.5 oz Canned stewed tomatoes undrained

Steps:

Brown garlic in a large saucepan coated with cooking spray over medium-high heat, about 1 minute.
Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered, about 5 minutes.
Add spinach and tomatoes and simmer uncovered, 5 minutes. Yields about 1 cup per serving.

Nutrition Facts : Calories 27 kcal

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

Make and share this Tortellini Vegetable Soup recipe from Food.com.

Provided by VickyJ

Categories Clear Soup

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 large onion, coarsely chopped
1 clove garlic, minced (2tsp)
1/2 tablespoon olive oil
1 (21 3/4 ounce) can beef broth
7 1/4 ounces cans stewed tomatoes
1/4 cup picante sauce or 1/4 cup salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled egg tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated parmesan cheese

Steps:

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
Add broth, tomatoes, picante sauce and basil; bring to a boil.
Stir in tortellini; simmer uncovered 15 minutes.
Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
Ladle into soup bowls; sprinkle with cheese.

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.

Provided by ksduffster

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup water
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups reduced-sodium chicken broth
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 cups frozen mixed vegetables
1 1/4 cups cheese tortellini
1 tablespoon fresh parsley, minced

Steps:

In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling.
Stir in frozen vegetables and tortellini.
Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender.
Stir in parsley.

Nutrition Facts : Calories 119.5, Fat 1.5, SaturatedFat 0.3, Sodium 313.3, Carbohydrate 23.4, Fiber 6.1, Sugar 4, Protein 7

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. -Deborah Hutchinson Enfield, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

Steps:

In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CONTEST-WINNING VEGGIE TORTELLINI SOUP

Contest-Winning Veggie Tortellini Soup image

"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

3 medium carrots, chopped
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 tablespoon red wine vinegar

Steps:

In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Nutrition Facts :

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