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.
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.
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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