Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (37)
Easy Tortellini Soup
NUTRITION · PER SERVING28M COOK
CAL 19%·PRO 32%
CARBS 57G60% OF CAL
7G FIBER16G SUGAR34G OTHER
FAT 10G25% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian tortellini soup that comes together in one pot in less than 30 minutes. Perfect for busy weeknights with great leftovers for work lunches.
mainitaliansoup🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 TBSP avocado oil (or olive oil)
- 1 medium yellow onion
- 4 carrots
- 4 cloves garlic
- 2-3 cups vegetable stock or broth
- 28 oz canned crushed fire roasted tomatoes
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- salt and pepper, to taste ((I added 1/4 tsp of each))
- 9-10 oz refrigerated cheese tortellini
- 1-2 oz fresh baby spinach ((1-2 cups chopped))
- freshly grated Parmesan cheese
- crushed red pepper flakes
- fresh torn basil
At a glance
PER SERVING · TIME 28M
CAL 19%·PRO 32%
CARBS 57G60% OF CAL
7G FIBER16G SUGAR34G OTHER
FAT 10G25% OF CAL
4G SAT7G 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
- 8m
- Cook
- 20m
- Sodium
- 1268mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1124mg
- Calcium
- 250mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.