Thu, May 24 2012
Italian Meatball and Tortellini Soup
Sometimes known as the Italian-style wedding soup, this soup can be made with ifferent types of pasta for the same great taste.
Ingredients
4 C. chicken stock, low sodium
1/2 C. onion, chopped
1/2 C. sweet bell pepper,(red, green and yellow), chopped
1 C. celery, chopped
3 cloves garlic, chopped
2 C. zucchini, diced
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
1/2 C. Italian parsley, chopped
2 C. canned tomatoes,chopped and undrained
1 lb. frozen mini meatballs
2 tsp. season salt
1 8-oz. pkg. 3-cheese tortellini
2 Tbs. grated parmesan
Nutrition Information
Serving Size 1 (510g)
Recipe makes 2 servings
Calories 306
Calories from Fat 54 (17%)
Amount Per Serving %DV
Total Fat 6.1g 9%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 19mg 6%
Sodium 2493mg 103%
Potassium 535mg 15%
Total Carbohydrate 53.7g 17%
Dietary Fiber 2.0g 7%
Sugars 4.7g
Protein 15.7g 31%
Votes
0
Rating
Place all ingredients except meatballs, tortellini and Parmesan, in a large pot. On high heat, bring to boil, about 10 minutes. Add tortellini and meatballs and turn heat down to medium and simmer for about 10-12 minutes or until pasta and veggies are tender. Take off heat. Gently stir in 2 Tbs. parmesan cheese. Serve garnished with slices of pepperoni and fresh grated Parmesan cheese, and garlic bread.
Images (1)
Reviews (0)
Be the first to review this listing!