Friday, May 29, 2009

Cheese Tortellini and Vegetable Soup

Wow. Have I been busy. Hence no posting. Adam and I decided to take a nice long weekend trip up to Niagara Falls and Toronto for his birthday, and then I was busy making him some cupcakes to take to work (apparently he is still in 1st grade). Oh yes, I do have a couple big baking projects I have been working on. But those are for later.

For now, we'll focus on another quick and easy meal I found in my Fresh Food Fast cookbook -- which is currently my new favorite.

It's definitely fast and was really good. I was surprised at how full I was after eating just one bowl; the tortellini definitely helps in that regard.

Cheese Tortellini and Vegetable Soup
From: Fresh Food Fast by Cooking Light

1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 (11 1/2-ounce) can condensed bean with bacon soup (such as Campbell's), undiluted
3 cups water
1 (16-ounce) package frozen Italian-style vegetables
3/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
1/2 (9-ounce) package fresh cheese tortellini
1/4 cup grated Parmesan cheese

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese.

Serves: 6

This dish is so simple and so easy. Definitely perfect for a rainy day. I had a little problem finding Italian-style veggies, so I just picked a mix with corn, asparagus, and some other veggie I can't remember -- but it worked!

Definitely one of those meals that it's easy to keep the ingredients on hand for whenever a rainy day decides to hit.

Nutrition Facts
Amount per serving
Calories 295Calories from fat 55
Total Fat 6.1g9%
Saturated Fat 1.5g8%
Cholesterol 11mg5%
Sodium 641mg27%
Total Carbs 15.5g5%
Dietary Fiber 8.0g32%
Sugars 6.2g
Protein 13.3g


Post a Comment


Related Posts with Thumbnails
Pin It button on image hover