Vegetable Tortellini Soup

Vegetable Tortellini Soup
Makes:
6
Prep Time:
15
minutes
Total Time:
45
minutes
8

Dietary Considerations:

Vegetarian
This flavorful Vegetable Tortellini Soup pairs fresh veggies and herbs with whole wheat three cheese tortellini to create a flavorful addition to any lunch or dinner that will please family and friends. It's great alone as a light lunch, too!

In this recipe:

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Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1 cup sliced leek (white part only) or chopped onion
  • 1/2 cup sliced celery
  • Salt and ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cans (14 ounces each) low-sodium vegetable broth
  • 3 cups water
  • 1 large carrot, peeled and sliced into circles
  • 1 large zucchini, cut in half lengthwise then sliced crosswise
  • 1 cup fresh or frozen peas or green beans
  • 2 tablespoons chopped fresh parsley, divided
  • 1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
  • 1/4 cup (0.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.

ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 890mg (37% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 6g (23% of DV)
  • Sugars: 6g
  • Protein: 11g
  • Vitamin A: 50% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Vegetable Tortellini Soup

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup sliced leek (white part only) or chopped onion
  • 1/2 cup sliced celery
  • Salt and ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cans (14 ounces each) low-sodium vegetable broth
  • 3 cups water
  • 1 large carrot, peeled and sliced into circles
  • 1 large zucchini, cut in half lengthwise then sliced crosswise
  • 1 cup fresh or frozen peas or green beans
  • 2 tablespoons chopped fresh parsley, divided
  • 1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
  • 1/4 cup (0.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

 

Directions

HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.

ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.

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