Vegetable Soup with Tortellini
This tasty soup is quick and easy to make, with lots of nutritious vegetables. Have dinner on the table in half an hour!
Ingredients
- 2 quarts chicken broth (64 ounces)
- 1 (9-ounce) package refrigerated cheese tortellini
- 5 ounces baby spinach
- 8 ounces mushrooms sliced
- 1 (1-inch) piece fresh ginger thinly sliced and sliced into matchsticks
- 1 cup frozen peas
- ¼ teaspoon pepper
Garnishes
- Fresh basil leaves thinly sliced
- Grated Parmesan or Romano cheese
Instructions
- Bring broth to a boil in a large stock pot.2 quarts chicken broth
- Add the tortellini, vegetables, and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender.1 (9-ounce) package refrigerated cheese tortellini, 5 ounces baby spinach, 8 ounces mushrooms, 1 cup frozen peas, ¼ teaspoon pepper, 1 (1-inch) piece fresh ginger
- Serve into bowls and top with the sliced basil and grated cheese, or a couple of grinds of black pepper.Fresh basil leaves, Grated Parmesan or Romano cheese
Nutrition Estimate
Calories: 80kcalCarbohydrates: 11gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 1789mgPotassium: 554mgFiber: 3gSugar: 5gVitamin A: 3610IUVitamin C: 26mgCalcium: 66mgIron: 2mg
