Tomato Tortellini Soup Recipe
Makes 8 servings, 1 ½ cups per serving
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
2 bay leaves, optional
2 – 28 ounce cans whole tomatoes (preferably San Marzano)
1 – 32 ounce container low sodium vegetable broth
½ cup plain Greek yogurt
2 – 9 ounce packages fresh or frozen cheese tortellini
In a large pot, heat olive oil over medium high heat. Add onion and garlic and sauté until the garlic starts to brown.
Add the bay leaves (if using), tomatoes, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 15 minutes.
Remove bay leaves from soup and, using either an immersion blender or regular blender, puree the soup. Stir in the Greek yogurt and add the tortellini. Simmer for about 8 minutes until tortellini is cooked through. Serve hot.
276 calories, 5.6 g fat, 0.0 g saturated fat, 45.0 g carbohydrates, 6.6 g sugar, 11.2 g protein, 2.2 g fiber, 574 mg sodium, 7 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes