Recipes Cheese Tortellini and Vegetable Soup (Soups, Entree)

Number of Servings
    • 1 14-ounce can diced tomatoes with garlic and onion
    • 1 11.5-ounce can condensed bean with bacon soup
    • 3 cups water
    • 1 16-ounce package frozen Italian-style vegetables
    • ¾ tsp. dried Italian seasoning
    • ¼ tsp. freshly ground black pepper
    • ½ 9-ounce package fresh cheese tortellini
    • ¼ cup grated Parmesan cheese

Combine first six ingredients in a 4-quart saucepan; cover and bring to a boil over high heat.  Add pasta; reduce heat to medium.  Cook, partially covered, seven minutes or until pasta and vegetables are tender.  Stir in cheese.  Serving size:  1 ½ cups.


Nutrition Information

201 Calories, 4g Fat, 10.3g Protein, 31.3g Carbohydrates, 5.4g Fiber, 11mg Cholesterol, 2.1mg Iron, 920 mg Sodium