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    You are in: Home / Recipes / Garden Vegetable Soup with Cheese Tortellini Recipe
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    Garden Vegetable Soup with Cheese Tortellini

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Dib's's Note:

    I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth.

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    Units: US | Metric


    1. 1
      In a good sized pan or dutch oven heat 1 t.
    2. 2
      of the oil over medium high heat.
    3. 3
      Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly.
    4. 4
      Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
    5. 5
      Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
    6. 6
      Add zucchini and cook another 10 minutes.
    7. 7
      Ladle into bowls and offer the slivered herbs and cheese at the table.

    Ratings & Reviews:

    • on March 10, 2002


      I made this soup for my husband and three kids and they loved it. We even had enough left for lunch the next day and it was wonderul! Great recipe, easy to make and to taste so good. I recommend everyone try it. I am sending this recipe to everyone in my family!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garden Vegetable Soup with Cheese Tortellini

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.3
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.9 g
    Cholesterol 3.6 mg
    Sodium 1221.0 mg
    Total Carbohydrate 18.6 g
    Dietary Fiber 6.2 g
    Sugars 7.6 g
    Protein 14.6 g

    The following items or measurements are not included:

    cheese tortellini

    fresh herbs

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