Ingredients25 m servings 249 cals
- Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
- Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.
Per Serving: 249 calories; 6.1 g fat; 36.6 g carbohydrates; 11.8 g protein; 29 mg cholesterol; 905 mg sodium. Full nutrition
ReviewsRead all reviews 8
I am rating this with only 4 stars because I altered the original recipe a bit. I doubled the broth and also added 1 thinly sliced carrot and 1 cup frozen peas. It was tremendous. Hearty and ...
This had a lot of flavor. I added some garlic granules. I put everything in the crockpot at once and cooked on low for 4 hours. Will make this again--it is so easy and so flavorful.
This is excellent healthy comfort food! As we are not zucchini people I tore spinach leaves in the soup. We also added another can of italian diced tomatoes so the tortellini was a little less ...
This was delicious and I will definitely make it again. I sautéed the zucchini with fresh garlic and added sliced mushrooms before adding it to the soup. I also chopped up whole peeled plum to...
This soup is absolutely delicious! I added corn and a little brown sugar. My entire family loved it. Even, I, who don't like spinach. This recipe is a keeper.
My husband made it and it came out great the only thing is the broth needs to be doubled and he added garlic and onion powder...very easy and good!
Hey, this was great! Very easy too. I added some frozen kale, onion powder, oregano, and garlic powder and substituted the beans for green peas. The red wine vinaigrette just made this. Thanks f...