Heat oil in a 4-qt saucepan over medium-low heat. Stir in celery, carrot, onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.
Bring to a boil; stir in tortellini and simmer as pkg directs. Stir in remaining ingredients; heat through.
This recipe comes from Razan Rawa of Chino Hills, CA.
Sprinkle the soup with finely shredded Parmesan cheese and accompany with crusty Italian bread.
Calories 393 Fat 9g Saturated fat 2g Cholesterol 26mg
Sodium 999mg Carbohydrate 60g Fiber 10g
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