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Italian Tortellini Soup

Name: Italian Tortellini Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings (2 quarts).
Cuisine: Europe, Italian
Ingredients: 1/2 pound sliced fresh mushrooms; 2 teaspoons olive oil; 4-1/2 cups water; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 3 tablespoons grated Romano cheese; 5 teaspoons sodium-free chicken bouillon granules; 1 tablespoon prepared pesto; 1 jar (7 ounces) roasted sweet red peppers, drained; 1 package (9 ounces) refrigerated cheese tortellini; GARNISH:; 8 thin slices prosciutto or deli ham; 8 teaspoons grated Romano cheese

“You can pick up everything for this hearty soup at the supermarket on the way home, then put it together in minutes. To save more time, purchase sliced mushrooms. Serve with crusty bread and salad greens.” Gilda Lester - Millsboro, Delaware

Ingredients

1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
4-1/2 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 tablespoons grated Romano cheese
5 teaspoons sodium-free chicken bouillon granules
1 tablespoon prepared pesto
1 jar (7 ounces) roasted sweet red peppers, drained
1 package (9 ounces) refrigerated cheese tortellini
GARNISH:
8 thin slices prosciutto or deli ham
8 teaspoons grated Romano cheese

Directions

In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto.
Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese.

Nutrition Facts

1 cup: 201 calories, 8g fat (3g saturated fat), 32mg cholesterol, 609mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable.

Reviews

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Average Rating:

jaransom
Apr 7, 2013
No comment left
shessuchariot
Apr 13, 2011
This soup was pretty good, although I didn't care much for the mushrooms in it (I do like mushrooms, just didnt like em in the soup). I think next time I will substitute zucchini or some other veggie. But the soup was pretty good nontheless.
cookin'mom
Jul 29, 2010
My husband & I both enjoyed this. Will make many times
talpos21
Mar 19, 2010
Excellent!
Sallyhanbury
Jan 28, 2010
Absolutely fabulous! Best soup recipe I've ever had!!!
ColleenaG
Jan 28, 2010
Very good soup. I didn't have any prepared pesto on hand so I used basil and a little italian seasoning instead...turned out great.

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