Vegetable Tortellini Soup
User Reviews
4.9
24 reviews
Excellent
Vegetable Tortellini Soup
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Made with store-bought tortellini, this delicious Italian-inspired warm and comforting Vegetable Tortellini Soup is just the quick and easy 40-minute recipe you’ve been looking for! Loaded with lots of fresh veggies and cheese tortellini in a herby flavorful broth, the whole family will enjoy a vegetarian meal!
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Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 medium carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 cups green beans ends trimmed and cut in half
- 1 tablespoon Italian seasoning
- 1 teaspoon sweet paprika
- salt and pepper to taste
- 2 tablespoons tomato paste
- 8 cups vegetable broth low sodium
- 1 pound cheese tortellini
- ½ cup Parmesan Cheese grated
- ½ cup heavy cream
- 2 cups fresh spinach roughly chopped
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Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and cook for 3 minutes until the vegetables start to soften.
- Stir in the garlic and cook for another 30 seconds until aromatic. Add the green beans, Italian seasoning, sweet paprika, salt, pepper, tomato paste to the pot and stir everything.
- Pour in the vegetable broth, bring to a boil, then simmer covered for 10 minutes until the carrots are tender.
- Add the tortellini and parmesan cheese and cook for another 5 minutes until the tortellini is cooked.
- Lastly, stir in the heavy cream and add the fresh spinach. Cook for another minute then remove from heat.
- Serve with additional grated parmesan cheese.
Equipments used:
Notes
- When you sauté the veggies do not forget to move them around the pot. You just want them to soften up a bit. Keep in mind that they will cook even more once you add the broth.
- All soup reduces as it cooks. So if you add too much salt too soon it can get very concentrated and the soup can easily turn out too salty.
- To make the soup even healthier you can omit the heavy cream and parmesan cheese. Then just cook it for a bit longer to thicken up or add more vegetable broth to thin it out.
- Leftover vegetable tortellini soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
- Don’t overcook the veggies. When you sauté the veggies do not forget to move them around the pot. You just want them to soften up a bit. Keep in mind that they will cook even more once you add the broth.
- Season at the very end. All soup reduces as it cooks. So if you add too much salt too soon it can get very concentrated and the soup can easily turn out too salty.
- Healthier Version. To make the soup even healthier you can omit the heavy cream and parmesan cheese. Then just cook it for a bit longer to thicken up or add more vegetable broth to thin it out.
- Leftover vegetable tortellini soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
444kcal
(22%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
57mg
(19%)
Sodium
1813mg
(76%)
Potassium
439mg
(13%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
9329IU
(187%)
Vitamin C
14mg
(16%)
Calcium
285mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 1813mg | 76% |
| Potassium | 439mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 9329IU | 187% |
| Vitamin C | 14mg | 16% |
| Calcium | 285mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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