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.

30-Minute Veggie Tortellini Soup

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Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Tomatoes contain lycopene, an important antioxidant, which may help protect against prostate cancer and heart disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Tomatoes contain lycopene, an important antioxidant, which may help protect against prostate cancer and heart disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 sweet onion, chopped
  • 1 clove garlic, finely chopped
  • 1 (48 oz.) carton low-sodium vegetable broth
  • 1 (14.5 oz) can low-sodium diced tomatoes
  • 1 head escarole, roughly chopped
  • 12 oz. green beans, chopped
  • 1 cup frozen sweet corn
  • 1 (12 oz.) package dry tortellini
  • 1/4 cup grated Parmesan cheese
Directions
  1. Heat oil in large pot over medium heat. Add celery, carrots, onion and garlic. 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
Tags , , , , ,
Servings 6 Prep Time 10minutes
Cook Time 20minutes
Servings 6 Prep Time 10minutes
Cook Time 20minutes
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.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Tomatoes contain lycopene, an important antioxidant, which may help protect against prostate cancer and heart disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Tomatoes contain lycopene, an important antioxidant, which may help protect against prostate cancer and heart disease.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 sweet onion, chopped
  • 1 clove garlic, finely chopped
  • 1 (48 oz.) carton low-sodium vegetable broth
  • 1 (14.5 oz) can low-sodium diced tomatoes
  • 1 head escarole, roughly chopped
  • 12 oz. green beans, chopped
  • 1 cup frozen sweet corn
  • 1 (12 oz.) package dry tortellini
  • 1/4 cup grated Parmesan cheese
Directions
  1. Heat oil in large pot over medium heat. Add celery, carrots, onion and garlic. 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

One comment on “30-Minute Veggie Tortellini Soup

  1. 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

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