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Recipe Summary

prep:
5 mins
cook:
15 mins
Servings:
5
Max Servings:
6
Yield:
6 1/2 cups
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Ingredients

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Directions

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  • Bring the chicken broth to boiling in a 4-quart pot. Add the tortellini; reduce heat and cook, uncovered, for 10 minutes. Add vegetables; return to boiling. Reduce heat and cook, uncovered, for 5 minutes more.

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  • Divide among soup bowls and top with pepper and Parmesan.

Nutrition Facts

260 calories; total fat 9g; saturated fat 3g; polyunsaturated fatg; monounsaturated fatg; cholesterol 29mg; sodium 634mg; potassium 6mg; carbohydrates 28g; fiber 4g; sugar 4g; protein 15g; trans fatty acidg; vitamin a 923IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calcium 151mg; iron 1mg.

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