Best Tortellini Vegetable Soup 4 Ww Points Recipes

TORTELLINI VEGETABLE SOUP

Tortellini Vegetable Soup image

Make and share this Tortellini Vegetable Soup recipe from Food.com.

Provided by VickyJ

Categories Clear Soup

Time 40m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 large onion, coarsely chopped
1 clove garlic, minced (2tsp)
1/2 tablespoon olive oil
1 (21 3/4 ounce) can beef broth
7 1/4 ounces cans stewed tomatoes
1/4 cup picante sauce or 1/4 cup salsa
1/2 teaspoon dried basil, crushed
4 1/2 ounces cheese-filled egg tortellini
1/2 green bell pepper, diced
1/4 cup freshly grated parmesan cheese

Steps:

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes.
Add broth, tomatoes, picante sauce and basil; bring to a boil.
Stir in tortellini; simmer uncovered 15 minutes.
Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender.
Ladle into soup bowls; sprinkle with cheese.

WEIGHT WATCHERS ITALINA SPINACH AND TORTELLINI SOUP

Weight Watchers Italina Spinach and Tortellini Soup image

Received this recipe at a WW meeting and when I tried it, knew I needed to post it to safe. What a great satisfying way to usher in Fall, plus it's only 5 smart points per serving

Provided by Bonnie G 2

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 onion, chopped
2 zucchini, halved lengthwise and thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons italian seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
3 (14 1/2 ounce) cans reduced sodium vegetble broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup water
1 (9 ounce) package refrigerated mixed cheeses, tortelini
4 cups loosely packed Baby Spinach
1/4 cup chopped fresh basil
3 tablespoons pecorino romano cheese, freshly grated

Steps:

Heat oil in Dutch oven, over medium high heat.
Add onion and cook, stirring occasionally, until begins to soften about 3 minutes.
Add zucchini and cook, stirring occasionally until crisp tender, about 3 minutes.
Add garlic, Italian seasoning, salt, red pepper flakes and black pepper and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in borth, tomatoes and water.
Cover and bring to boil.
Stir in tortelini and cook according to timing on package.
Stir in spinach and cook until wilted, about 1 minute.
Ladle soup evenly into 6 bowls and sprinkle with basil and Pecorino.

Nutrition Facts : Calories 871.6, Fat 59.7, SaturatedFat 35.9, Cholesterol 166.6, Sodium 16444.5, Carbohydrate 31.1, Fiber 2.3, Sugar 20.2, Protein 54.1