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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hearty Tortellini Vegetable Soup

Recipe Tags: Soup Recipes

Date Added: November 23, 2009

Ingredients:

3 Cups Mushrooms
1 Cup Onion
1 Cup Carrot
1 Cup Zucchini
1 Tablespoon Olive Oil
2 Cloves Of Garlic minced
4 Cups Spinach
3 Cups Stewed Tomatoes (8 oz)
2 Cups Chicken Broth (preferably home-made)
2 Tablespoons Parsley
2 Tablespoons Fresh Dill
56 Unit Tortellini
1 Unit Ricotta Cheese
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Directions:

1. In a 4-quart microwavable casserole combine mushrooms, onions, carrots, zucchini, oil, and garlic and stir to coat.

2. Cover and microwave on HIGH for 6 minutes, stirring once halfway through cooking.

3. Add remaining ingredients except tortellini and stir to combine.

4. Cover and microwave on HIGH for 6 minutes, stirring once halfway through cooking.

5. Add tortellini and stir to combine; cover and microwave on Medium for 5 minutes.

6. Let stand for 5 minutes, stirring after 3 minutes, until tortellini are soft.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, MSG, Poultry, Cheese, Garlic, Onion, Olive Oil allergies.
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