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Tomato Garlic Soup With Tortellini Recipe
|Simple garlic broth||6 Cup (96 tbs)|
|Garlic broth||6 Cup (96 tbs) (Use A Simple One)|
|Canned tomatoes/4 medium fresh tomatoes||2 Cup (32 tbs), undrained, chopped to make about 3 cups|
|Cheese filled tortellini||9 Ounce (Use Either Fresh Or Frozen)|
|Grated parmesan cheese/Grated pecorino cheese||1 Ounce|
|Chopped fresh parsley||2 Tablespoon|
Calories 521 Calories from Fat 270
% Daily Value*
Total Fat 31 g47%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 39.3 mg
Sodium 613.5 mg25.6%
Total Carbohydrates 47 g15.7%
Dietary Fiber 4.5 g18%
Sugars 0.8 g
Protein 18 g35.3%
Vitamin A 33.4% Vitamin C 36.1%
Calcium 30.8% Iron 17.8%
*Based on a 2000 Calorie diet
While the broth heats, chop the tomatoes.
Add the tomatoes to the broth, return it to a boil, and simmer for 10 to 15 minutes.
In a separate pot, cook the tortellini in boiling water until al dente, 4 or 5 minutes.
When ready to serve, place the tortellini in individual serving bowls and ladle the soup over them.
Serve topped with grated cheese and chopped parsley.