Tortellini Soup

By author photo Jenny Craig Team

vegetarian

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.

Grocery Count: Free foods

start your journey now

related articles

  • Marly’s Quick Celeriac and Broccoli Soup

    By author photo Jenny Craig Team

    A delicious and nutritious soup you must try created by our Consultant Marly. Check out Marly's quick Celeriac and Broccoli Soup

    Read More
  • Mexican-style Breakfast Taco

    By author photo Laura Ford

    Fancy a taco for breakfast? Look no further! Check out our Mexican-style Breakfast Taco recipe...

    Read More
  • Apple Cinnamon Clusters, Poached Apple & Rhubarb

    By author photo Laura Ford

    Breakfast doesn't need to be boring! Try this Apple Cinnamon Clusters, Poached Apple & Rhubarb recipe today...

    Read More

On Rapid Results, Members lost an average of 5kgs in the first 4 weeks!#