What We Had For Dinner

I bought a Cooking Light cookbook a few months back, and it has been the best investment. It has yet to fail, with making amazing, healthy, easy and fast meals every single time. What was on the menu last night?

Cheese Tortellini and Vegetable Soup

Ingredients: 

1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained

I used the Trader Joes brand can of diced tomatoes with no salt added. Just as good!

1 (11.5 ounce) can condensed bean with bacon soup (such as Campbell's), undiluted

3 cups water

1 (16 ounce) package frozen Italian-style vegetables

I used the Trader Joes frozen bag of grilled zucchini and eggplant. It was delicious!

3/4 teaspoon dried Italian seasoning

1/4 teaspoon freshly ground black pepper

1/2 (9 ounce) package fresh cheese tortellini

Whoops. Used the whole thing.

1/4 cup grated Parmesan cheese

Directions:

1. Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat.

2. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. 

3. Stir in cheese.

And that's it! 

Per serving (1 1/3 cups, recipe yields 6 servings):

201 Calories

4 g Fat

10.3 g Protein

31.3 g Carbohydrates

5.4 g Fiber

11 mg Cholesterol 

2.1 mg Iron

920 mg Sodium

66 mg Calcium

It was delicious! And took less than 20 minutes to make. Perfect for a quick dinner!