Tortellini Vegetable Soup

Cozy up with a steaming bowl of Tortellini Vegetable Soup, a hearty and flavorful meal loaded with fresh vegetables, cheese-filled tortellini, and nutritious baby spinach. This one-pot wonder combines tender carrots, celery, zucchini, and a savory medley of dried herbs in a rich vegetable broth, creating a comforting base that’s both healthy and satisfying. The addition of cheese tortellini ensures a decadent bite in every spoonful, while optional toppings like fresh parsley and parmesan cheese add a finishing touch of freshness and indulgence. Ready in just 40 minutes, this vibrant soup is perfect as a quick weeknight dinner or a crowd-pleasing dish for cozy family gatherings. Serve it warm with crusty bread for the ultimate comfort food experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and sliced carrots
• 2 sliced celery stalks
• 1 medium, diced zucchini
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 4 cups, loosely packed baby spinach
• 10 ounces, fresh or refrigerated cheese tortellini
• 2 tablespoons, chopped (optional) fresh parsley
• 0.25 cup, grated (optional) parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until soft and translucent, about 4-5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the sliced carrots, celery, and diced zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir in the dried basil, dried oregano, salt, and black pepper.

Step 6

Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld.

Step 7

Stir in the tortellini and cook according to the package instructions, usually 5-7 minutes, until the pasta is tender.

Step 8

Once the tortellini is cooked, add the baby spinach to the pot and stir until wilted, about 1-2 minutes.

Step 9

Taste the soup and adjust seasoning if needed.

Step 10

Ladle the soup into bowls and garnish with fresh parsley and grated parmesan cheese, if desired. Serve warm.

Nutrition Facts

Serving size	3193.8 grams (3193.8g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 66.30g	85%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 8.20g
Cholesterol 113mg	38%
Sodium 9212mg	401%
Total Carbohydrate 265.10g	96%
Dietary Fiber 47.50g	170%
Total Sugars 66.30g
Protein 77.20g	154%

Vitamin D 0IU	0%
Calcium 1314mg	101%
Iron 19mg	105%
Potassium 5711mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 15.7%

Carbs: 53.9%