Related recipes: Carrots,
Cheese, Chile Peppers, Dairy Foods, Easy,
Egg-Free, Fast, Garlic,
Herbs, Low-Fat, Low-Fat and Fast, Onions,
Pasta, Soups, Soups/Salads, Spring,
A speedy soup for busy cooks that appeals to people of all ages.
Serve with bread and sliced vegetables or salad.
Yield: 7 cups (1.5L)
5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced
sodium canned or homemade
3/4 cup (135g) onions, chopped
1 cup (150g) carrots, diced fine
4 oz (115g) green chiles, diced, (one 4-ounce can)
2 tsp garlic, minced (2 cloves)
1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely
2 cups (150g) tortellini, cheese-filled*, fresh or frozen
2 Tbs (15g) freshly grated Parmesan cheese*
In a large soup pot, bring broth, onion, carrot, green chiles, garlic
and basil to a simmer.
Cover, reduce heat, and simmer 10 minutes.
Turn heat up and bring broth to a boil. Add tortellini and cook
uncovered until tender to bite, 4 to 8 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Serving Size 1 serving
Calories from Fat 80 (24%)
% Daily Value*
13%Total Fat 9g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 3.3g
Sugar Alcohols 0g