Sun Dried Tomato Tortellini Soup
This recipe for a healthy weeknight dinner uses store bought tortellini to make a hearty soup.
Servings: 6 servings (1½ cups per serving)
Ingredients
- 1½ teaspoons extra virgin olive oil
- 2 cups chopped celery
- 1 cup chopped onion
- 1 cup ¼-inch-thick slices carrot
- 2 medium garlic cloves, minced
- 6 cups fat-free, less-sodium chicken broth (or vegetable broth)
- 2 cups water
- 1¼ cups (about 3-ounces) sun dried tomato halves (packed without oil, chopped)
- ½ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 1 whole bay leaf
- One 9-ounce package fresh cheese tortellini
- 1 cup chopped bok choy
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the celery, onion, carrot and garlic. Sauté for 5 minutes.
- Add the broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce the heat; simmer for 2 minutes.
- Add the pasta and bok choy and simmer for 7 minutes or until the pasta is done. Discard the bay leaf and serve.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 56g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 381mg | Potassium: 2195mg | Fiber: 10g | Sugar: 23g | Vitamin A: 5910IU | Vitamin C: 42mg | Calcium: 198mg | Iron: 7mg