Chicken Tortellini Soup
Per ServingChicken Tortellini Soup |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1/6 recipe | ||
| Calories | 80 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 5 | mg |
| Sodium | 35 | mg |
| Protein | 3 | g |
| Choices: Starch 0.5, Vegetable 1, Fat 0.5 | ||
- Makes: 6
- Serving Size: 1/6 recipe
Ingredients
| 2 | Tbsp. | olive oil |
| 1 | Tbsp. | minced garlic |
| 10 | oz. | whole plum tomatoes, peeled and crushed by hand |
| 1 | quart | low-fat, low-sodium chicken stock |
| 1 | cup | tortellini pasta |
| 2 | Tbsp. | fresh parsley |
| 1 | Tbsp. | freshly grated Parmesan cheese |
Directions
- Heat a medium stockpot over medium heat. Add olive oil and garlic; sweat slightly. Add crushed tomatoes, and bring to a simmer. Continue cooking until liquid is almost completely reduced.
- Add chicken stock, and bring to a simmer. Add tortellini; cook until tortellini is done.
- Remove from heat. Add parsley, and serve garnished with Parmesan cheese.
