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–+ servings

Veggie Tortellini Soup

A comforting veggie-packed soup with cheese tortellini, vibrant vegetables, and a flavor-rich tomato broth, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 oz Cheese tortellini Use fresh or frozen
  • 2 cups Diced mixed vegetables (carrots, bell peppers, zucchini) Feel free to swap based on preference
  • 2 cups Leafy greens (spinach or kale) Can substitute with other greens
  • 4 cups Tomato-based broth Can use vegetable broth for a lighter taste
  • 3 cloves Garlic Minced
  • 1 medium Onion Chopped
  • 2 tbsp Olive oil For sautéing
  • to taste Salt, pepper, and Italian herbs Season according to preference

Method
 

Preparation
  1. Drizzle olive oil into a large pot and warm it over medium heat.
  2. Add chopped onions and minced garlic; sauté until they become translucent and fragrant.
  3. Toss in your diced vegetables and let them cook for a few minutes.
  4. Pour in the tomato-based broth and bring everything to a gentle boil.
  5. Stir in the cheese tortellini and cook according to package instructions.
  6. Gently mix in your leafy greens, seasoning to taste with salt, pepper, and Italian herbs.
  7. Allow the soup to simmer until the greens are wilted and the tortellini is tender.
  8. Serve hot, ensuring each bowl is a colorful blend of flavors.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gSodium: 850mgFiber: 6gSugar: 5g

Notes

Leftover soup can be stored in the fridge for 3-4 days. Avoid boiling when reheating to preserve tortellini texture. Can freeze before adding tortellini.

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