Diabetic-Friendly Vegetable Tortellini Soup Recipe

About this recipe

A hearty and wholesome dinner option featuring tender vegetables and cheese tortellini in a flavorful herb-infused broth, tailored for a diabetic-friendly diet.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Sussex Wholefoods Organic Dried Basil
• 1 Kg Tomatoes 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Schwartz Italian Seasoning

Instructions

1. 1. In a large pot, combine 3 cups of water, 1 teaspoon of low-sodium vegetable bouillon granules, 1/2 teaspoon of dried basil, and 1/4 teaspoon of dried oregano. Bring the mixture to a boil over medium-high heat.
2. 2. Stir in 1/2 cup of diced carrots and 1/2 cup of whole wheat cheese tortellini. Return to a boil, then reduce the heat to medium and simmer uncovered for 5 minutes.
3. 3. Add 1 diced medium tomato and 1 sliced zucchini to the pot. Stir well to combine.
4. 4. Return the soup to a boil, then reduce the heat again to medium and simmer uncovered for an additional 3 to 5 minutes, or until the vegetables and tortellini are tender.
5. 5. Remove the pot from heat and stir in 1 tablespoon of freshly chopped parsley. Serve hot and enjoy.