recipes
Tortellini Florentine Soup
Tortellini Florentine Soup filled with vegetables.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 20 minutes
- 10 - 20 minutes
- Less than 45 minutes
Ingredients
- 2 tablespoons pure vegetable oil
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 medium green bell pepper, chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (14.5 ounces each) reduced sodium chicken broth
- 1 package (9 ounces) refrigerated cheese-filled tortellini
- 1/4 teaspoon black pepper
- Parmesan or Asiago cheese
- Directions
- Serving Suggestions
-
In large saucepan, heat vegetable oil until hot over medium high heat. Saute zucchini, squash, bell pepper, onion and garlic until slightly tender.
Increase to high heat, add tomatoes, chicken broth, tortellini, and black pepper, bring to a boil, reduce heat, cover tightly and simmer 10 minutes.
Ladle soup into bowls and garnish with shredded Asiago or Parmesan cheese, if desired.
