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One-Pot Tomato and Basil Tortellini Soup

 
One-Pot Tomato and Basil Tortellini Soup
Image ©
 
One serving costs about $2.43

$2.43 per serving

101 people like this recipe

101 likes

This recipe is ready in 40 minutes

Ready in 40 minutes

8 fall,winter lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

You can never have too many main course recipes, so give One-Pot Tomato and Basil Tortellini Soup a try. For $2.43 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 443 calories, 27g of protein, and 19g of fat. 101 person have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up ragu pasta sauce, chicken stock, carrot, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Tomato Basil Tortellini Soup, Creamy Tomato Basil Tortellini Soup, and Slow Cooker Creamy Tomato Basil Tortellini Soup for similar recipes.

Ingredients

Servings:
some
some basil
basil
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
1 medium
1 medium diced carrot
diced carrot
16 oz
16 oz refrigerated cheese tortellini
refrigerated cheese tortellini
5 cups
5 cups fat-free chicken stock
fat-free chicken stock
0.25 cups
0.25 cups fresh basil
fresh basil
1 tsp
1 tsp garlic powder
garlic powder
0.75 cups
0.75 cups fat-free half & half
fat-free half & half
1 Tbsp
1 Tbsp olive oil
olive oil
some
some parmesan cheese
parmesan cheese
1 jar
1 jar pasta sauce
pasta sauce
0.5 tsps
0.5 tsps pepper
pepper
1 tsp
1 tsp salt
salt
0.5 cups
0.5 cups skim milk
skim milk
0.5
0.5  diced white onion
diced white onion
some basil
some
basil
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
1 medium diced carrot
1 medium
diced carrot
16 oz refrigerated cheese tortellini
16 oz
refrigerated cheese tortellini
5 cups fat-free chicken stock
5 cups
fat-free chicken stock
0.25 cups fresh basil
0.25 cups
fresh basil
1 tsp garlic powder
1 tsp
garlic powder
0.75 cups fat-free half & half
0.75 cups
fat-free half & half
1 Tbsp olive oil
1 Tbsp
olive oil
some parmesan cheese
some
parmesan cheese
1 jar pasta sauce
1 jar
pasta sauce
0.5 tsps pepper
0.5 tsps
pepper
1 tsp salt
1 tsp
salt
0.5 cups skim milk
0.5 cups
skim milk
0.5  diced white onion
0.5
diced white onion

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

Read the detailed instructions on Gal on a Mission

Price Breakdown

Cost per Serving: $2.43
Ingredient
some basil
14.5 ounces diced canned tomatoes
1 medium diced carrot
16 ounces refrigerated cheese tortellini
5 cups fat-free chicken stock
¼ cups fresh basil
1 teaspoon garlic powder
¾ cups fat-free half & half
1 tablespoon olive oil
some parmesan cheese
1 jar pasta sauce
½ teaspoons pepper
½ cups skim milk
½ diced white onion
Price
$0.63
$0.88
$0.11
$4.86
$3.86
$0.24
$0.09
$0.49
$0.17
$5.06
$2.67
$0.03
$0.21
$0.12
$19.41

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
443 Calories
26g Protein
19g Total Fat
42g Carbs
15% Health Score
Limit These
Calories
443
22%

Fat
19g
29%

  Saturated Fat
8g
56%

Carbohydrates
42g
14%

  Sugar
11g
13%

Cholesterol
55mg
18%

Sodium
1766mg
77%

Get Enough Of These
Protein
26g
53%

Calcium
520mg
52%

Vitamin A
2248IU
45%

Phosphorus
332mg
33%

Vitamin B2
0.38mg
22%

Iron
3mg
21%

Potassium
719mg
21%

Vitamin B3
4mg
20%

Fiber
4g
19%

Vitamin K
19µg
19%

Selenium
11µg
17%

Vitamin B6
0.32mg
16%

Vitamin E
2mg
16%

Copper
0.31mg
15%

Vitamin C
12mg
15%

Manganese
0.26mg
13%

Magnesium
50mg
13%

Zinc
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin B12
0.51µg
9%

Folate
31µg
8%

Vitamin B5
0.7mg
7%

Vitamin D
0.38µg
3%

covered percent of daily need

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