Tortellini Vegetable Soup
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Tortellini Vegetable Soup
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Vegetable soup with cheese tortellini-one of our favorite soups!
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- red pepper flakes, just a dash
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 red pepper, chopped
- 3-4 fresh tomatoes, chopped
- 14 ounces diced tomatoes
- 28 ounces vegetable broth
- 2 cups water
- 3 teaspoons chopped fresh rosemary
- 12 ounces cheese tortellini (fresh or frozen)
- 2-3 cups chopped fresh spinach
- Salt and pepper, to taste
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Instructions
- Heat olive oil in a large pot over medium/high heat. Add onion and garlic. Cook until tender. Stir in red pepper flakes. Add in zucchini, squash, red pepper and cook until soft. Add in chopped fresh tomatoes. Cook briefly.
- Stir in canned tomatoes, broth, and water.
- Add in rosemary. Let simmer for 10-15 minutes.
- Stir in tortellini and spinach. Cook until the tortellini is soft and cooked all the way through.
- Season with salt and pepper. Enjoy!
Nutrition Information
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Calories
275kcal
(14%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
22mg
(7%)
Sodium
802mg
(33%)
Potassium
571mg
(16%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2561IU
(51%)
Vitamin C
56mg
(62%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 802mg | 33% |
| Potassium | 571mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2561IU | 51% |
| Vitamin C | 56mg | 62% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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