|
Yield: 7 cups (1.5L)
Servings: 4
|
Related recipes:
Carrots, Cheese,
Chile Peppers, Dairy Foods,
Easy, Egg-Free, Fast,
Garlic, Herbs, Low-Fat, Low-Fat and Fast, Onions, Pasta, Soups, Spring, Winter
A speedy soup for busy cooks that appeals to people of all ages.
Serve with bread and sliced vegetables or salad.
Ingredients
5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced
sodium canned or homemade
3/4 cup (135g) onions, chopped
1 cup (150g) carrots, diced fine
4 ounces (115g) green chiles, diced, (one 4-ounce can)
2 tsp garlic, minced (2 cloves)
1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely
chopped
2 cups (150g) tortellini, cheese-filled*, fresh or frozen
2 Tbsp (15g) freshly grated Parmesan cheese*
Directions
In a large soup pot, bring broth, onion, carrot, green chiles, garlic
and basil to a simmer.
Cover, reduce heat, and simmer 10 minutes.
Turn heat up and bring broth to a boil. Add tortellini and cook
uncovered until tender to bite, 4 to 8 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Calories: 221
Total Fat: 5g
% Calories from fat: 21%
Protein: 15g
Carbohydrate: 27g
Cholesterol: 32mg
Sodium: 1280mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
