Tortellini Soup

By author photo Jenny Craig Team



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


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

  • Orange Salad with Shortbread Crumble

    By author photo Laura Ford

    A great addition to your already tasty Shortbread Bites. Check out our Orange Salad with Shortbread Crumble recipe...

    Read More
  • Roasted Vegetable Tortellini

    By author photo Karen Stafford

    This is definitely a recipe to add to your 'to try' list! Check out our hearty Roasted Vegetable Tortellini recipe...

    Read More
  • Chai Spiced Poached Pears

    By author photo Laura Ford

    Did you know pears are a great source of dietary fibre? Check out our delicious Chai Spiced Poached Pears recipe...

    Read More