Ready In Minutes, Tortellini and Vegetable Soup
This delicious Tortellini soup is perfect for those cold and busy nights.
Yield: 4 servings
Calories: 34cal
Materials
- 1 28 oz. marinara sauce - or your favorite pasta sauce
- 1 32 oz. chicken broth - more if you need to thin it out a bit
- 1 12 oz. California Blend frozen vegetables
- 1 19 oz. cheese filled tortellini frozen
- ⅓ cup Shredded Parmesan Cheese optional - as a topping, divided into small individual amounts
Instructions
- In a large saucepan over medium/high heat - Combine the sauce and broth
- Add the vegetables
- Bring everything to a boil, and turn down to simmer with the lid on
- Stir occasionally for about 5 minutes or until the vegetables get tender -
- Add the tortellini and continue to cook for about 3 more minutes, or until the tortellini is cooked through
- Serve with Parmesan cheese
- Enjoy!
Notes
The ratio of Pasta Sauce to Broth should basically be about equal
- * Store leftovers in an airtight container in the refrigerator. The sauce may thicken up. Add a little water chicken broth to dilute the sauce and reheat before serving.
- Need a bigger batch? Just buy a bigger jar of pasta sauce and use an equal amount of chicken broth
Nutrition
Calories: 34cal | Carbohydrates: 0.4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 137mg | Potassium: 9mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 79IU | Vitamin C: 0.04mg | Calcium: 99mg | Iron: 0.1mg