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 stalks celery, chopped
  4. 1 sweet onion, chopped
  5. 2 carrots, chopped
  6. 1 (48 oz.) carton low-sodium vegetable broth
  7. 1 can (14.5 oz) low-sodium diced tomoatoes
  8. 1 head escarole, roughly chopped
  9. 1 (12 oz.) package Eat Smart® green beans
  10. 1 cup frozen sweet corn
  11. 1 (12 oz.) 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

  • Calories 357
  • Fat 9g
  • Protein 14g
  • Carbohydrates 49g
  • Fiber 5g
  • Sodium 648mg
  • ​Cholesterol 27mg
  • Sugar 6.5g
  • Calcium 190mg
  • 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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