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Tortellini Vegetable Soup
Vegetable soup with cheese tortellini-one of our favorite soups!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 275 kcal
Course:
Soup
Cuisine:
American
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
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!
Cup of Yum
Nutrition Information
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
% 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.