Hearty Tortellinivegetable Soup

Calorie.Less.Cooking's picture

Aug. 10, 2011

Ingredients

Mushrooms 3 Cup (48 tbs) , quartered
Small mushrooms 3 Cup (48 tbs) , quartered
Onions 1 Cup (16 tbs) , chopped
Carrots 1 Cup (16 tbs)
Carrots 1 Cup (16 tbs) , chopped
Zucchini 1 Cup (16 tbs) , chopped
Vegetable oil 1 Tablespoon
Olive oil/Vegetable oil 1 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
Garlic 2 Clove (10 gm) , minced
Garlic clove 2 Small , minced
Spinach leaves 4 Cup (64 tbs) , drained
Spinach leaves 4 Cup (64 tbs) , thoroughly washed and drained
Canned stewed tomatoes 3 Cup (48 tbs)
Canned tomatoes 3 Cup (48 tbs) , stewed
Canned low sodium chicken broth 2 Cup (32 tbs) (Ready To Serve)
Low sodium chicken broth 2 Cup (32 tbs) , canned
Italian flat leaf parsley 2 Tablespoon , chopped
Fresh dill/Basil 2 Tablespoon
Basil 2 Tablespoon
Frozen tortellini 56 (Stuffed With Ricotta Cheese)

Directions

MAKING

1.Take a 4 quart microwavable casserole. Add in onions, carrots, mushrooms, zucchini, garlic and oil. Stir well and microwave for 6 minutes on high 100%. Stir once after 3 minutes.

2.Add in all ingredients except tortellini and mix well. Microwave covered for 6 minutes on high 100%. Stir halfway through.

3.Add in the tortellini and mix to combine. Microwave covered for 5 minutes on medium 50%. Let stand with stirring occassionally every 3 minutes. The tortellinis soften.

SERVING

4. Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4