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–+ servings
Healthy Tortellini Soup

Cozy Up with This Healthy Tortellini Soup Recipe

This Healthy Tortellini Soup is a nourishing and flavorful dish filled with vibrant veggies and tender tortellini, ideal for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking fat for sautéing; substitute with vegetable oil for a lighter option.
  • 1 medium Onion Yellow onion is recommended.
  • 3 cloves Garlic Fresh garlic is best, substitute with garlic powder in a pinch.
  • 2 medium Carrots Use baby carrots for convenience.
  • 2 stalks Celery Leek can be an alternative if preferred.
  • 1 medium Zucchini Yellow squash can be used instead.
  • 6 cups Low-Sodium Vegetable Broth Chicken broth can be a non-vegetarian alternative.
  • 1 can Diced Tomatoes Includes juice; fresh tomatoes can substitute, just chop and cook longer.
For Flavoring
  • 1 teaspoon Dried Basil Taste with fresh basil for a brighter touch.
  • 1 teaspoon Dried Oregano Marjoram can be substituted if unavailable.
  • to taste Salt Essential seasonings for balance.
  • to taste Pepper Essential seasonings for balance.
For the Hearty Touch
  • 9 ounces Tortellini (Fresh or Frozen) Use any preferred flavor.
  • 2 cups Fresh Spinach Kale or Swiss chard can be used for a different green.
For Garnishing
  • to taste Fresh Parsley A garnish for freshness.
  • to taste Parmesan Cheese Nutritional yeast can be a flavorful vegan substitute.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent—about 2-3 minutes.
  2. Add diced carrots and chopped celery to the pot. Cook for about 5 minutes until softened.
  3. Incorporate sliced zucchini and continue to cook for 3 minutes.
  4. Pour in vegetable broth and diced tomatoes. Season with dried basil, dried oregano, salt, and pepper. Stir and bring to a gentle boil.
  5. Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes.
  6. Add tortellini to the soup and cook according to package instructions, typically about 7-10 minutes.
  7. Fold in fresh spinach and cook until it wilts, about 2 minutes.
  8. Taste and adjust seasoning as necessary. Remove from heat.
  9. Ladle soup into bowls and garnish with parsley and Parmesan cheese if desired.
  10. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 70mgCalcium: 15mgIron: 10mg

Notes

For best results, sauté vegetables just until softened, avoiding browning. Store leftovers in an airtight container for up to 3-4 days. Freeze portions in safe containers for up to 3 months.

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