Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Whole Grain Tortellini and Tomato Basil Soup

Serves 4.

Written by
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.

Ingredients

  • 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

Nutrition

Per serving:

  • calories 364
  • protein 14g
  • fat 10g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 56g
    • sugars 9g
    • fibre 6g
  • sodium 455mg

Directions

01
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.

READ THIS NEXT