Tortellini Vegetable Soup
15 mins (prep 5, cooking 10)
10 ingredients
4 servings
From 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.

Categories:  served-hot , <-15-mins , pasta,-rice-and-grains , beginner-cook , seasonal , tomato , comfort-food , taste~mood , quick , equipment , soups-&-stews , pasta , time-to-make , ravioli~tortellini , winter , easy , presentation , fall , broccoli , vegetable , savory , stove-top ,
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Serving Size (138.12 g)
Servings 4
Amount per Serving
Calories 85.63 Calories from Fat 5.58
% Daily Value *
Total Fat 0.62g 3.81%
Saturated Fat 0.12g 2.34%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 56.2mg 9.37%
Total Carbohydrate 16.04g 21.39%
Dietary Fiber 4.77 g 76.36%
Sugars 0.0 g %
Protein 3.96g 31.64%
Vitamin A 6007.27IU% Vitamin C 12.34mg%
Calcium 30.43mg% Iron 1.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes, reduced-sodium chicken broth, dried basil, dried oregano, cheese tortellini, fresh parsley