Roasted Veggie Creamy Tortellini Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables folded into a creamy tomato-based soup with tortellini and herbs. Hearty, comforting, and can be made vegetarian or with meaty tortellini for extra protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 ½ lbs. tomatoes (a variety, Campania, Roma, etc. cut in half)
- 1 medium onion (peeled + cut into quarters)
- 2 red bell peppers (cut into quarters)
- 10 fresh cloves of garlic (peeled)
- 2 small carrots (peeled and cut in half)
- ⅓ cup olive oil + 1 tablespoon
- 2 tablespoon tomato paste
- 4 cups vegetable stock (or chicken)
- 1 cup fresh basil leaves (loosely packed)
- 1 teaspoon smoked paprika
- 4 teaspoons sugar
- ¼ - ½ teaspoon crushed red pepper flakes (to taste)
- ¼ teaspoon dried thyme
- ½ - ¾ cup heavy cream
- 1 9-ounce package three-cheese tortellini (the kind in the refrigerated section)
At a glance
PER SERVING · TIME 85M
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
- 1h 15m
- Sodium
- 757mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 822mg
- Calcium
- 146mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.