Tortellini Soup
Prep Time 15 min
Cook Time 30 Min
Servings 6 to 8
Difficulty Easy
Ingredients
- 3 tbsps. Crisco® Pure Vegetable Oil
- 1 red pepper
- 1 small onion
- 3 garlic cloves
- 1 tbsp. dried basil
- 2 tsps. fennel seeds
- 1/4 to 1/2 tsps. dried crushed red pepper
- 6 cups chicken broth
- 2 medium zucchini
- 1 carrot
- 1 (9 oz.) pkg. fresh cheese tortellini
- 1 1/2 cups diced cooked chicken
- Grated Parmesan cheese
Directions
- Step 1
HEAT oil in heavy large saucepan over medium heat. Add red pepper, onion, garlic, basil, fennel seeds and crushed red pepper. Cook and stir about 5 minutes or until vegetables are just tender. Add broth. Cover pot; simmer 8 minutes.
- Step 2
ADD zucchini and carrot. Cover and simmer about 5 minutes or until carrot is almost tender. Increase heat to high; bring soup to boiling. Add tortellini; boil about 5 minutes or until tender.
- Step 3
ADD chicken; cook about 1 minute or just until heated through. Season to taste with salt and pepper. Ladle into bowls. Garnish with Parmesan cheese.
Serving size
(1/6 of recipe)
- Calories 270
- Calories from Fat110g
- Total Fat 12g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 20mg
- Sodium 960mg
- Potassium 0mg
- Total Carbohydrates 28g
- Dietary Fiber 3g
- Sugars 4g
- Protein 13g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet