Tuscan Soup with Tortellini
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 72
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 32
- Sodium
- 1204
- Total: 20 min
- Prep: 8 min
- Cook: 12 min
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
One (14.5-ounce) can less sodium beef broth
3 cups water
One (14.5-ounce) can diced tomatoes
One (16-ounce) bag frozen Italian vegetable blend
One (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
One (16-ounce) bag frozen cheese tortellini
Serving suggestion: Herb Focaccia
Directions
- Preheat the oven to 375 degrees F.
- In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.