Simple Tortellini Soup

Updated on September 4, 2022

• 2 (14.5 ounce) cans chicken broth

• 1 (16 ounce) package cheese tortellini

• 1 (14.5 ounce) can Italian-style diced tomatoes

• 1 (15.5 oz) can washed and drained white kidney beans (cannellini)

• ½ zucchini, sliced

• 1 tablespoon red wine vinaigrette

• 1 teaspoon basil

• ground black pepper to taste

• ¼ cup grated Parmesan cheese, or to taste

1. Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.

2. Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.

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Nutrition Facts (per serving)

249Calories6g Fat37g Carbs12g Protein

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Nutrition FactsServings Per Recipe8Calories249% Daily Value *Total Fat6g8%Saturated Fat3g15%Cholesterol29mg10%Sodium905mg39%Total Carbohydrate37g13%Dietary Fiber4g15%Total Sugars4gProtein12gVitamin C5mg26%Calcium67mg5%Iron2mg11%Potassium94mg2%

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