Tortellini Soup

By melanieroe

Servings: Makes 4 to 5 side-dish servings.
Prep: 15 mins
Total: 20 mins

Nutrition Facts
Calories 113, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 12 mg, Sodium 431 mg, Carbohydrate 18 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1-1/4 cups water
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup reduced-sodium chicken broth
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 2 cups loose-pack frozen broccoli, cauliflower and carrots (about 1/2 of a 16-ounce package)
• 1-1/4 cups refrigerated cheese tortellini (about 1/2 of a 9-ounce package)
• 1 tablespoon snipped fresh parsley

Preparation

Step 1

1. In a medium saucepan, combine the water, undrained tomatoes, chicken broth, basil, oregano and pepper. Bring to boiling. Stir in frozen vegetables and tortellini.

2. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until tortellini are tender. Stir in parsley. Makes 4 to 5 side-dish servings.