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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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