Tomato Tortellini Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian tomato soup with cheese-filled tortellini, fresh spinach, and basil in a rich tomato broth. Ready in 30 minutes, this comforting bowl is hearty and satisfying for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1/2 large yellow onion, (small dice)
- 3 cloves garlic (minced)
- 2 teaspoons Italian Seasoning
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken stock, (store-bought or homemade)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces cheese tortellini
- 3/4 cup 2% milk
- 1 tablespoon cornstarch
- 1 cup packed baby spinach leaves
- 8 large fresh basil leaves (cut into thin ribbons)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1115mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1025mg
- Calcium
- 165mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.