Recipe
Soup, Chili & Stew
Tortellini Vegetable Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. | Hy-Vee margarine | |
| 1 | small onion, chopped | |
| 2 clove(s) | garlic, minced | |
| 1 | (49.5 oz) can Hy-Vee chicken broth | |
| 1 | (16 oz) pkg Hy-Vee frozen Italian mix vegetables | |
| ½ | (10 oz) pkg frozen Hy-Vee spinach | |
| ½ | (19 oz) pkg frozen Hy-Vee cheese tortellini | |
| 2 tbsp. | fresh basil, chopped | |
| salt and pepper, to taste |
Directions
- Melt margarine in a large saucepan. Add onion and garlic and cook until tender, stirring frequently.
- Stir in chicken broth, frozen vegetables and spinach. Bring to a boil.
- Stir in tortellini and basil. Return to a boil.
- Reduce heat and simmer 5 minutes or until tortellini is tender, but still firm.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 670mg
- Total Carbohydrates: 16g
- Protein: 5g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 6%