Tortellini and Vegetable Medley Soup with Italian Bread

Tortellini with zucchini, carrots, peas, and spinach in Italian broth, served with homemade breadsticks.

Medium Prep time: 35-40 min

Medium Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray baking sheet with nonstick cooking spray and place breadstick dough on top. Let dough rise 10-15 min. at room temp.
3.Meanwhile, heat med. soup pot over med. high heat. Add vegetable medley to heated pot, saute for 3-5 min. to soften vegetables.
4.Add soup base and 1/4 tsp. kosher salt to pot with vegetables, stir to combine and cook for an additional min.
5.Add 4 cups of water and reduce to med. heat. Allow soup to simmer for at least 20 min.
6.While soup is cooking, shape dough into a rectangle, no less than 1/2 inch thick. Massage Parmesan Oil Topping Mixture to re-combine. Spread topping on top of bread. Bake for 10-15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
7.After cooking for at least 20 min., add tortellini and spinach. Allow tortellini to cook through for 7 min.
8.To serve, slice Italian-style breadsticks with a bread/serrated knife. Ladle tortellini soup into bowls and top with Parmesan cheese.

Large Prep time: 35-40 min

Large Instructions

Thaw in refrigerator.
1.Preheat oven to 400°F.
2.Spray baking sheet with nonstick cooking spray and place breadstick dough on top. Let dough rise 10-15 min. at room temp.
3.Meanwhile, heat large soup pot over med. high heat. Add vegetable medley to heated pot, saute for 3-5 min. to soften vegetables.
4.Add soup base and 1/2 tsp. kosher salt to pot with vegetables, stir to combine and cook for an additional min.
5.Add 8 cups of water and reduce to med. heat. Allow soup to simmer for at least 20 min.
6.While soup is cooking, shape dough into a rectangle, no less than 1/2 inch thick. Massage Parmesan Oil Topping Mixture to re-combine. Spread topping on top of bread. Bake for 10-15 min., until golden brown. Remove from oven and set aside to cool while finishing the soup.
7.After cooking for at least 20 min., add tortellini and spinach. Allow tortellini to cook through for 7 min.
8.To serve, slice breadsticks with a bread/serrated knife. Ladle tortellini soup into bowls and top with Parmesan cheese.

Serving Suggestion

Hope's Gourmet White Chocolate Cranberry Cookies

Nutrition Facts
Serving size 2 cups soup & 3 oz. bread (365g)
Amount per serving Calories 798
% Daily Value*
Total Fat 35g	45%
Saturated Fat 9g	45%
Trans Fat 0g
Sodium 1372mg	60%
Cholesterol 55mg	18%
Total Carbohydrates 97g	35%
Dietary Fiber 8g	29%
Total Sugars 10g
Includes 0g Added Sugars
Protein 28g	56%
Vitamin D <1mcg	5%
Calcium 410mg	32%
Iron 5mg	28%
Potassium 707mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains: Eggs; Milk; Soybeans; Wheat

May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Ingredients: PASTA TORTELLINI CHEESE: Pasta Ingredients: Extra Fancy Durum Flour (Enriched with Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Liquid Pasteurized Whole Eggs. Filling: Cheeses: Part Skim Ricotta Cheese (Whey, Milk, Vinegar, Carrageenan [Stabilizer]), Whole Milk Ricotta Cheese (Whey, Whole Milk, Cream, Vinegar), Romano Cheese (Pasteurized Sheeps Milk, Cultures, Rennet, Salt), Breadcrumbs (Wheat Flour, Sugar, Yeast, Salt), Canola Oil, Water, Salt, Spices, Nutmeg. Contains: Wheat, Milk, Eggs, DOUGH BALL PIZZA: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron As Ferrous Sulfate, Thiamine Mononitrate, Enzyme, Ri Boflavin, Folic acid), Water, Yeast, Soybean Oil, Contains Less Than 2% Of The Following: High Fructose Corn Syrup, Salt, Sodium Stearoyl Lactylate, Ascorbic Acid, Enzyme, CHEESE PARMESAN SHREDDED: Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Powdered Cellulose (Prevent Caking, Natamycin (Protect Flavor), TOMATO DICED IN JUICE: Vine Ripened Tomatoes, Tomato Juice, Sea Salt, Calcium Chloride, Citric Acid, SQUASH ZUCCHINI SLI, CARROT DICED, ONIONS YELLOW DICED, PEA GREEN, SPINACH CHOPPED, OIL OLIVE EXTRA VIRGIN, GARLIC CHOPPED IN WATER: Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites, SOUP BASE VEGETABLE NO MSG: Sauteed Vegetable Puree Mix (Carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Corn Oil, 2% Or Less Of Yeast Extract, Water, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate, SPICE BASIL LEAVES, SPICE THYME LEAVES WHOLE, SPICE OREGANO LEAF, SPICE PEPPER WHITE GROUND, PARSLEY FRESH, CHEESE PARMESAN SHREDDED FANCY: Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Powdered Cellulose (Prevent Caking, Natamycin (Protect Flavor), JUICE LEMON PLAS CONC: Filtered Water, Lemon Juice Concentrate, Sodium Bisulfite (Preservative), Sodium Benzoate (Preservative), Lemon Oil, SALT KOSHER FLAKE COARSE, SEASONING ITALIAN WHL: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil, SPICE PEPPER RED CRSHD, SPICE PEPPER BLK TABLE GRND.

Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.