Valerie Bertinelli's Tuscan Style Soup

The Actress Shares One of Her Favorite Low-Calorie Recipes

Valerie Bertinellis Tuscan Style Soup
Difficulty: Moderate
Cook Time: min

Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit


  • 1 1/4 cup eggplant, peeled and cubed
  • 1 cup water
  • 1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
  • 1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
  • 1 clove garlic, minced
  • 1 small summer (yellow) squash, coarsely chopped
  • 1/2 tsp Italian seasoning, dried
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 12 oz can chicken broth, reduced sodium
  • 8 tbsp Pecorino Romano cheese, freshly grated
  • Cooking Directions

    Combine the first 10 ingredients in a large saucepan, stirring well.

    Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

    To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: eggplant, tomatoes, mushrooms, garlic, chicken broth, summer squash

    Course: Appetizer/Starter, Lunch

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