Healthy Vegetable Tortellini Soup
A delicious vegetarian soup that's loaded with veggies and comes together quickly for a hearty dinner.
Servings 6 servings
Calories 250kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 stalks celery sliced
- 3 carrots sliced
- 1 pound green beans sliced into thirds, about 2-3 cups sliced
- 3 cloves garlic crushed or minced
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes optional
- 8 cups vegetable broth
- 10 oz cheese tortellini
- 1 14.5 oz can diced tomatoes with their juices
- 4 cups spinach
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium high heat. Add the onion, celery, carrots, green beans, garlic, oregano, and red pepper flakes. Cook for 5 to 7 minutes or until the veggies begin to soften, stirring occasionally. Season with salt and pepper.
- Add the vegetable broth and increase heat to bring to a boil, then slightly lower heat to a gentle boil. Allow the veggies to cook for 5 minutes.
- Add the tortellini to the gently boiling soup and cook 5 to 7 minutes, or according to package instructions. Stir in the diced tomatoes and spinach leaves. Cook for another 3 to 5 minutes.
- Serve warm! It tastes great with freshly grated parmesan cheese and crunchy bread.
Notes
- You can store leftovers in a glass container in the fridge for up to 3 days. This soup would also freeze well. Leave a couple inches of headspace to allow the soup to expand while freezing.
- Reheat the soup in a saucepan over medium-low heat or in the microwave until warmed through. If the tortellini absorb some of the liquid over time, add some water or broth when reheating.
- To increase the protein content, add white beans or shredded chicken or turkey.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 718mg | Potassium: 577mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8339IU | Vitamin C: 25mg | Calcium: 172mg | Iron: 4mg