Sun- Dried Tomato Tortellini Soup


SUN- DRIED TOMATO TORTELLINI SOUP
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1½ tsp olive oil
1 cup chopped onion
1 cup ¼-inch-thick slices carrot
2/3 cup chopped celery
2 cloves garlic, minced
6 cups fat-free, less-sodium chicken (or vegetable) broth
2 cups water
1¼ cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
½ tsp dried basil
¼ tsp freshly ground black pepper
1 whole bay leaf
9 ounce package fresh cheese tortellini
1 cup chopped bok choy

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery and garlic. Sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Servings: 6
Serving Size: about 1 1/2 cups

Nutritional Information
Per Serving

Calories 212
Calories from Fat 43
Total Fat 5g
Saturated Fat 2g
Cholesterol 18mg
Sodium 808g
Potassium 792mg
Carbohydrates 33g
Dietary Fiber 5g
Sugar 0g
Net Carbs 28g
Protein 10.5g

WW POINTS: 5.5

Recipe Source: Adapted from Cooking Light

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“This one was a simple weeknight soup. My kids ate it too!”
-Springfield, MA


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