The Recipe Critic · by Alyssa Rivers
Creamy Vegetable Tortellini Soup
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 25%
CARBS 30G32% OF CAL
4G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 25G58% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, vegetable-laden soup with cheese tortellini, spinach, and herbs in a comforting broth. It's rich from heavy cream and well-seasoned. A cozy, filling meal ready in 30 minutes.
mainitaliansoup🍲 stockpotgluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium yellow onion, (diced)
- 2 medium carrots, (peeled and sliced)
- 2 celery ribs, (sliced)
- 3 garlic cloves, (minced)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese (plus more for serving)
- 2 tablespoons chopped basil (plus more for garnish)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 25%
CARBS 30G32% OF CAL
4G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 25G58% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1189mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 748mg
- Calcium
- 258mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.