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Whole Grain Tortellini and Tomato Basil Soup

Serves 4.


    Whole Grain Tortellini and Tomato Basil Soup

    This dish is a lot like lasagna in soup form—and there’s really nothing wrong with that! However, unlike lasagna, it comes together in a snap. If you’d rather skip the tortellini, try broken lasagna noodles (a great way to use up scraps) and top with ricotta cheese before serving.


    Tip: Find tortellini in the fresh or frozen section of your grocery store, and choose one with a filling that appeals to you.


    Whole Grain Tortellini and Tomato Basil Soup


    • 1 Tbsp (15 mL) extra-virgin olive oil or unsalted butter
    • 1 onion, diced
    • 4 cups (1 L) low-sodium vegetable or low-sodium chicken broth
    • 1 - 28 oz (796 mL) can no-salt-added whole tomatoes, coarsely chopped or crushed with hands
    • 12 oz (350 g) whole grain cheese tortellini
    • 2 cups (500 mL) de-stemmed, thinly sliced kale
    • 1 cup (250 mL) chopped fresh basil
    • 1/2 tsp (2 mL) ground black pepper


    Per serving:

    • calories364
    • protein14g
    • fat10g
      • saturated fat4g
      • trans fat0g
    • carbohydrates56g
      • sugars9g
      • fibre6g
    • sodium455mg



    In large pot, heat oil or butter over medium heat. Add onion and sauteu0301 until soft, about 8 minutes. Add broth and tomatoes and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Stir in tortellini and return to a boil. Reduce to a simmer and cook, uncovered, for 10 minutes, stirring often. Just before serving, stir in kale, basil, and black pepper; cook for another minute, or until kale is wilted. If too thick for your liking, thin with a splash of water. Ladle into bowls and serve hot.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.