30-Minute Veggie Tortellini Soup

Serves: 8

This light, easy vegetable soup recipe is ready in only 30 minutes, so it's perfect dinner for a busy weeknight. Leftovers make for the perfect hearty lunch.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 1 tablespoon olive oil
  2. 1 clove garlic, finely chopped
  3. 2 celery ribs, chopped
  4. 1 sweet onion, chopped
  5. 2 cups carrots, chopped
  6. 2 cans (48 oz) low-sodium vegetable broth
  7. 1 can (14.5 oz) low-sodium diced tomoatoes
  8. 1 head escarole, roughly chopped
  9. 2 cups fresh green beans
  10. 1 cup frozen sweet corn
  11. 1 package dry tortellini
  12. 1/4 cup grated Parmesan cheese


  1. Heat oil in large pot over medium heat. Add garlic, celery, onion and carrots. Cook 5-10 minutes, or until tender.
  2. Increase heat to high; add broth, tomatoes, escarole, green beans and corn. Bring to a boil and add tortellini. Reduce heat and simmer 9-10 minutes, or until tortellini is cooked. Top with 1½ tsp. cheese.

Suggested Sides

1 oz.pistachios

Nutritional Value

  1. Calories 357
  2. Fat 9g
  3. Protein 14g
  4. Carbohydrates 49g
  5. Fiber 5g
  6. Sodium 648mg
  7. Calcium 190mg
  8. Iron 2.77mg



Hi love your site but was wondering if in the nutritional info you would be including sugar content! I have diabetes and it info I need to know! Thanks Donna Divis

Hi Donna,

This particular recipe contains 6.5g of sugar. We're working to update our nutritionals to include this information.


- Amber, Produce for Kids

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