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SOUPS
Sun-Dried Tomato Tortellini Soup
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Sun-Dried
Tomato Tortellini Soup |
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The tangy flavor
of sun-dried tomatoes adds great zest to this dish...
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1½
tsp |
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olive oil |
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1
cup |
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chopped onion |
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1
cup |
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¼-inch thick slices carrot |
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2/3
cup |
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chopped celery |
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2
cloves |
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garlic, minced |
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6
cups |
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fat-free, less-sodium chicken broth |
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2
cups |
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water |
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1¼
cups |
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sun-dried tomato halves, packed without
oil, chopped (about 3 ounces) |
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½
tsp |
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dried basil |
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¼
tsp |
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freshly ground black pepper |
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1
whole |
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bay
leaf |
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9
ounce |
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package fresh cheese tortellini |
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1
cup |
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chopped bok choy |
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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. |
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Servings: 6 |
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Yield: Serving
Size: about 1 1/2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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211.62 |
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Calories From Fat (21%) |
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43.48 |
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% Daily Value |
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Total Fat
4.90g |
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8% |
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Saturated Fat 1.83g |
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9% |
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Cholesterol
17.86mg |
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6% |
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Sodium
808.23mg |
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34% |
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Potassium
791.85mg |
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23% |
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Carbohydrates
33.07g |
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11% |
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Dietary Fiber 4.54g |
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18% |
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Sugar 7.07g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
28.53g |
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Protein
10.50g |
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21% |
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WW
POINTS: 4
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Recipe Source |
Modified from Cooking Light
Cooking Tips:
*Make this a vegetarian soup by substituting vegetable
broth for the chicken broth. |
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Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This
one was a simple weeknight soup. My kids ate it too!"
-Springfield, MA
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