Tortellini Soup

By author photo Jenny Craig Team

vegetarian · 10 Jul 19

INGREDIENTS

Olive oil spray
½ brown onion, finely diced
1 garlic clove, crushed
½ celery stalk, finely diced
½ carrot, finely diced
1 cup reduced salt vegetable stock
½ zucchini, roughly chopped
75g green beens, ends removed and chopped
1 cup water
1 Jenny Craig Vegetable Tortellini
1 spring onion, finely chopped
1 tbsp fresh flat leaf parsley, finely chopped

METHOD

Heat a medium sized pot and spray with a little oil.
Add the onion, garlic and celery and stir on medium heat until just soft. If the onions begin to stick to the pan, add a little water.
Add the carrot and stir again for another 2 minutes.
Add the stock, zucchini, beans and 1 cup of water.
Turn up the heat and bring to the boil. Boil soup for 8 minutes or until vegetables are cooked to your liking.
While soup is cooking, prepare the Jenny Craig Vegetable Tortellini as per pack instructions.
When ready, stir the tortellini into the soup and serve topped with spring onion and parsley.

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