Oh My Veggies · by Nicole★ 5.0 (1)
Tortellini and Kale Soup
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 36%
CARBS 58G60% OF CAL
11G FIBER38G OTHER10G TOTAL SUGAR
FAT 10G23% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light soup with cheese tortellini, kale, kidney beans, and tomatoes in a herby broth. Simple and satisfying, with fresh vegetables and aromatic seasonings.
mainamericansoupbeans🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 tablespoons olive oil
- 1 onion (chopped)
- 1 medium red bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 14-ounce can diced fire-roasted tomatoes
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 5 cups vegetable broth
- Juice of 1 small lemon
- 3/4 to 1 teaspoon salt (or to taste)
- 1/4 to 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1 about 10-ounce package fresh or frozen cheese tortellini
- 1 about 9-ounce bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
- Shredded mozzarella or parmesan (for serving (optional))
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 36%
CARBS 58G60% OF CAL
11G FIBER38G OTHER10G TOTAL SUGAR
FAT 10G23% OF CAL
3G 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
- 10m
- Cook
- 35m
- Sodium
- 1630mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 732mg
- Calcium
- 323mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.