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Italian Lentil Tortellini Soup

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Italian Lentil Tortellini Soup

Easy, vegetarian, tortellini soup that's filling and darned tasty. Italian cheese tortellini in a tomato based stock with mushrooms and lentils.

 

Yield

6 servings

Prep

10 min

Cook

50 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 cup lentils
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1 cup corn
frozen
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16 ounces tomato sauce
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1 small white onion
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8 kalamata olives
halved and pitted
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2 tablespoons olive oil
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1 quart water
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1 cup mushrooms
sliced
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6 ounces cheese tortellini
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2 garlic cloves
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Ingredients

Amount Measure Ingredient Features
237 ml lentils
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237 ml corn
frozen
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462.4 ml/g tomato sauce
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1 small white onion
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8 each kalamata olives
halved and pitted
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3E+1 ml olive oil
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0.9 l water
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237 ml mushrooms
sliced
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173.4 ml/g cheese tortellini
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2 each garlic cloves
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Directions

Cook tortellini and drain.

Heat 2 tablespoons olive oil in skillet or wok (medium sized). Dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender.

Put beans in large saucepan with water and tomato sauce.

Bring to boil and add corn, olives, and mushroom mixture.

Simmer 1 hour or until thickened and lentils are done, stirring often.

Add tortellini, simmer 5 minutes, and then serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 22621% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 49%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 29%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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