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Tortellini Soup
Nutrition Facts
| Serving Size | 1 |
| Calories | 394 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | 943 mg |
| Total Carbohydrate | 53 g |
| Dietary Fiber | 7 g |
| Protein | 13 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 2 tablespoons |
| Carrots, peeled and thinly sliced | 2 |
| White onion, diced | 1 |
| Garlic cloves, minced | 3 |
| Rosemary leaves, chopped | 1 teaspoon |
| Reduced-sodium vegetable broth | 28 ounces |
| Zucchini, diced | 2 |
| Spinach or cheese tortellini (fresh or frozen) | 9 ounces |
| Plum tomatoes, diced | 4 |
| Freshly ground pepper to taste | |
- Directions
- Heat oil in a Dutch oven or large pot over medium heat. Stir in carrots and onion, cover, and cook, stirring occasionally, for 4 minutes. Add garlic and rosemary to pot and cook another minute.
- Stir in vegetable broth and zucchini, and bring to a boil. Reduce heat and simmer for 3 minutes. Add tortellini and tomatoes, and simmer for another 8 minutes, or until tortellini are plump.
- Season with pepper and serve.
Exchanges
4 vegetables; 3 starches; 1 fat
Side Suggestions: Crusty Bread (Italian or French)
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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