Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Tortellini Soup
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 17%
CARBS 33G61% OF CAL
4G FIBER21G OTHER7G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward soup with cheese tortellini, kale, tomatoes, and Italian herbs in a light broth. Quick to make with room for variations using meat or cream.
mainitaliansoup🫕 dutch ovengluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 medium carrots (chopped)
- 3 cloves garlic (minced)
- 5 cups low sodium vegetable broth (or chicken broth)
- 15 ounces canned diced tomatoes
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 9-10 ounces fresh cheese tortellini
- 4 cups loosely packed chopped fresh kale (or chopped fresh spinach)
- grated Parmesan cheese (optional, for serving)
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 17%
CARBS 33G61% OF CAL
4G FIBER21G OTHER7G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT4G 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
- 15m
- Cook
- 25m
- Sodium
- 610mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 472mg
- Calcium
- 139mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.