TORTELLINI, TOMATO, AND WHITE BEAN SOUP

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Tortellini, Tomato, and White Bean Soup image

This was a pantry/refrigerator cleaning day soup that I made several years ago and have tried a few additional times with varying ingredients. I like this rendition the best.

Provided by Melanie B.

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups fresh cheese tortellini
1 zucchini, chopped in bite sized pieces
1 summer squash, chopped in bite sized pieces
3 cups chicken stock
28 ounces stewed tomatoes, unseasoned
1 teaspoon dried Italian seasoning
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can white beans
1/4 teaspoon hot sauce

Steps:

  • Combine tomatoes, chicken stock, salt, pepper, garlic, and italian seasoning in a soup pot and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add tortellini, squash, zucchini, beans, and hot sauce. Bring back up to a boil over medium high heat. Cover and reduce heat to a simmer for another 10 minutes, or until tortellini and vegetables are tender.
  • Check the seasoning, add extra if desired. Enjoy!

Nutrition Facts : Calories 131.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.7, Sodium 665.7, Carbohydrate 23.3, Fiber 4.2, Sugar 7.1, Protein 7.7

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