Tortellini and Broccoli Rabe Soup


30 minutes or fewer

Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the cheese tortellini. Collard or mustard greens are good alternatives. If you like, serve the soup topped with grated Parmesan cheese.

  • 6Servings


  • 8 oz. broccoli rabe
  • 2 tsp. olive oil
  • 4 cloves garlic, minced
  • 2 14.5-oz. cans vegetable stock
  • 1 9-oz. pkg. uncooked fresh cheese tortellini


Remove and discard tough ends from broccoli rabe stems; coarsely chop broccoli rabe.

Heat oil in large pot over medium heat. Add garlic, and cook, stirring often, 30 seconds. Add broccoli rabe, stock and 1/2 cup water, and bring to a slow boil; cook 5 minutes.

Add tortellini; cook according to package directions, until tender. Serve.

Nutrition Information

  • Calories: 130
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 5 mg
  • Fat Content: 3 g
  • Fiber Content: 1 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 340 mg
  • Sugar Content: 1 g