LIVE

Russian Tortellini Soup

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Many cultures have a version of dumplings; for Russians, they're called pelmeni. One of the ways they're often served is in a cabbage soup. We substitute easier-to-find tortellini in this healthy soup recipe with great results, but if you can find pelmeni, go ahead and use them.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016

Gallery

Recipe Summary

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add coleslaw mix, tortellini, salt and pepper; cook until the tortellini are hot, 4 to 6 minutes. Remove from heat and stir in dill.

    Advertisement

Nutrition Facts

Serving Size: 1 3/4 cups
Per Serving:
358 calories; protein 16.8g; carbohydrates 43.7g; dietary fiber 3.6g; sugars 4.5g; fat 14g; saturated fat 4.1g; cholesterol 29.8mg; vitamin a iu 228.5IU; vitamin c 28.3mg; folate 119.4mcg; calcium 156.4mg; iron 2.2mg; magnesium 29.7mg; potassium 487.7mg; sodium 682.6mg; thiamin 0.3mg.
Exchanges:

2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1 1/2 fat

Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
03/14/2016
Fast easy & delicious! Just a tip - if you double this recipe you don't need to double the dill. I used just a small package of fresh dill (only option available to me at the store) but realized that I had twice as much of the Buitoni tortellini (20 oz) and coleslaw mix than I needed (again only package sizes available to me.) Added extra onion and broth that I had on hand. Didn't have enough dill to double but 1/3 cup was plenty for the doubled recipe. Any more and I think it would be overpowering. This was a big hit; s.o. said it was reminiscent of sauerkraut for some reason. I don't eat sauerkraut so I don't know. Maybe because of the cabbage? By the end of the leftovers there wasn't much broth left may need to add some more. Pros: Something new! Cons: Might need more broth Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/22/2021