Shrimp, Tortellini and Broccoli Soup

  • Yield: 11 servings


1tablespoon olive oil
1/2cup chopped red onion
1teaspoon minced garlic
8cups fat-free chicken broth
1teaspoon ground ginger
1-- (9-ounce) package chesse tortellini
3cups broccoli florets
1pound small peeled shrimp
-- Salt and pepper to taste


  1. In large nonstick pot, heat oil, sauté onion and garlic over medium heat until tender. Add broth and ginger; bring to boil.
  2. Add tortellini, broccoli and shrimp. Return to boil, reduce heat, and cook until shrimp and tortellini are done, 10 to 15 minutes. Add salt and pepper.  Makes 11 cups.

Note: Purchase already peeled shrimp at seafood markets or groceries or the shrimp may be omitted for a vegetarian version. Try different types of tortellini to give the soup another twist, depending on your mood.

 Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 135
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 71mg
  • Sodium 443mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 1g
  • Protein 12g