Tortellini-Pepperoni Soup
Parmesan Toast
Ingredients
- 6 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can no salt added stewed tomatoes, chopped
- 4 cups water
- 3 cups less sodium chicken broth
- 2 tsp Italian seasoning
- ½ tsp pepper
- 1 (12-oz) pkg cheese tortellini
- 1 (5-oz) pkg turkey pepperoni
- ½ (16-oz) pkg chopped kale
Instructions
- Preheat broiler. Cook garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant.
- Stir in tomatoes, water, broth, seasoning, and pepper. Bring to a boil; add tortellini, cover and simmer 12 to 15 minutes or until tortellini is tender.
- Meanwhile, arrange pepperoni on a baking sheet; broil 1 to 2 minutes or until crisp; cool slightly, and chop.
- Gradually add kale to soup; cook 3 to 5 minutes or until tender. Sprinkle each serving with pepperoni.
Side Dish Ingredients
- ½ (14-oz) French bread, sliced
- 3 Tbsp olive oil
- ¾ cup freshly grated Parmesan cheese
- 1 tsp pepper
- 2 Tbsp finely chopped fresh parsley
Side Dish Instructions
- Preheat broiler. Arrange bread on a baking sheet; drizzle with oil, and sprinkle with cheese and pepper.
- Broil 2 to 3 minutes or until bread is lightly toasted and cheese is golden. Sprinkle with parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
206
|
554
|
| Fat (g) | 12 | 12 | 24 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 20 | 7 | 27 |
| Carb (g) | 42 | 18 | 60 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 1018 | 335 | 1353 |
| T. Sugs (g) | 10 | 2 | 12 |
| A. Sugs (g) | 3 | 1 | 4 |
Quick & Healthy Meal Plan
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