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Tortellini And Vegetable Soup

Hearty and heathy, this vegetable soup is the perfect start to any meal.

Recipe by Canned Food Alliance
Servings
6
Tags
italian, dinner, lunch, dairy free, nut free, sugar free, main-dish

Ingredients

  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon dried rosemary leaves
  • 2 cans (14 1/2 ounces each) low-sodium chicken broth
  • 1 can (15 1/2 ounce) zucchini and tomatoes Half of
  • 1 can (15 ounce) chickpeas (garbanzo beans), drained and rinsed
  • 1 package (12 ounce) frozen or refrigerated cheese tortellini
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onion and garlic and sauté for 3 minutes until tender.
  3. Add the oregano and rosemary and cook for 1 more minute.
  4. Add the chicken broth, zucchini and tomatoes, and chickpeas.
  5. Bring to a boil.
  6. Add the tortellini and and simmer, uncovered for about 8 minutes or until tortellini is just cooked.
  7. Season with salt and pepper to taste and serve.