Quick Tortellini Soup

Yield: 7 cups (1.5L)

Servings: 4

Related recipes: Carrots, Cheese, Chile Peppers, Dairy Foods, Easy, Egg-Free, Fast, Garlic, Herbs, Low-Fat, Low-Fat and Fast, Onions, Pasta, Soups, Spring, Winter

A speedy soup for busy cooks that appeals to people of all ages. Serve with bread and sliced vegetables or salad.

Ingredients

5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced sodium canned or homemade

3/4 cup (135g) onions, chopped

1 cup (150g) carrots, diced fine

4 ounces (115g) green chiles, diced, (one 4-ounce can)

2 tsp garlic, minced (2 cloves)

1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely chopped

2 cups (150g) tortellini, cheese-filled*, fresh or frozen

2 Tbsp (15g) freshly grated Parmesan cheese*

Directions

In a large soup pot, bring broth, onion, carrot, green chiles, garlic and basil to a simmer.

Cover, reduce heat, and simmer 10 minutes.

Turn heat up and bring broth to a boil. Add tortellini and cook uncovered until tender to bite, 4 to 8 minutes.

Ladle into bowls and sprinkle with Parmesan cheese.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 221
Total Fat: 5g
% Calories from fat: 21%
Protein: 15g
Carbohydrate: 27g
Cholesterol: 32mg
Sodium: 1280mg

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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.