Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (212)
Tortellini Soup
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 33%
CARBS 58G46% OF CAL
8G FIBER13G SUGAR38G OTHER
FAT 24G42% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetarian soup with tortellini, kale, tomatoes, and fresh herbs. Comforting and easy to make, adaptable for vegan diets.
mainamericansoup🍲 stockpotgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (chopped)
- 1 fennel bulb (diced)
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 garlic cloves (minced)
- 1 (28-ounce) can diced tomatoes
- 3½ cups vegetable broth
- 1 tablespoon fresh thyme leaves
- ¼ to ½ teaspoon red pepper flakes
- 9 to 12 ounces cheese tortellini (or vegan tortellini)
- 5 cups torn kale
- Kale Pesto
- ½ cup chopped fresh parsley or basil
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 33%
CARBS 58G46% OF CAL
8G FIBER13G SUGAR38G OTHER
FAT 24G42% OF CAL
6G SAT17G 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
- 40m
- Sodium
- 1400mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 600mg
- Calcium
- 364mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.