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20-Minute Tortellini Soup
20-Minute Tortellini Soup is a great cold-weather recipe for easy weeknight dinners. It’s not only delicious and easy to make, but it’s also economical, too!
Course
Main Dish, Soup
Cuisine
Italian
Keyword
soup
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
459
kcal
Author
Jillian - a Food, Folks and Fun original!
Cost
$6.75
Equipment
soup pot
cutting board
chef knife
Parmesan cheese grater
Ingredients
1
quart
chicken stock
4 cups
½
teaspoon
garlic powder
½
teaspoon
fennel seed
10
ounce
package refrigerated cheese tortellini
15
ounce
canned beans
cannellini or garbanzo
1
cup
chopped fresh Roma tomatoes
½
cup
chopped fresh basil
1 ½
Tablespoons
balsamic vinegar
salt and pepper to taste
½
cup
freshly shredded Parmesan cheese
US Customary
-
Metric
Instructions
In a soup pot, bring chicken stock, garlic powder, and fennel seeds to a low boil.
Add tortellini and cook 8-9 minutes, or until tender.
Add beans, tomatoes, and basil; reduce heat to simmer and continue to cook for 5 minutes.
Add vinegar and salt and pepper to taste. Garnish with Parmesan cheese and serve!
Nutrition
Serving:
1.5
cup
|
Calories:
459
kcal
|
Carbohydrates:
59
g
|
Protein:
27
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
43
mg
|
Sodium:
1123
mg
|
Potassium:
685
mg
|
Fiber:
9
g
|
Sugar:
10
g
|
Vitamin A:
749
IU
|
Vitamin C:
10
mg
|
Calcium:
300
mg
|
Iron:
4
mg