Vegetable Tortellini Soup
Vegetable Tortellini Soup Fresh, frozen and canned veggies all play a role in making this soup easy on the budget and perfect for your heart health.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.
Cooking tools:
- Slow cooker
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Can opener
- Ladle
- Mixing bowl
Ingredients
- 1 Tbsp Olive Oil (Or vegetable oil)
- 2 cups Celery (Chopped)
- 2 cups Bell Pepper (Chopped)
- 2 cups Onion (Chopped)
- 1/2 tsp Black Pepper
- 1 Zucchini (Medium, coarsley chopped)
- 1 Chicken Broth (32 oz., no salt added)
- 1 bag Vegetables (16 oz., corn, beans, peas and carrots)
- 1 can Diced Tomatoes (14.5 oz., undrained)
- 1 can Cannellini Beans (15.5 oz., low sodium, drained, and rinsed)
- 1 package Cheese Tortellini (9 oz.)
- Parmesan cheese (Optional; to garnish)
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