Making Thyme for Health · by Sarah Rotavera
Tortellini Soup with Parmesan Crisps
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 33%
CARBS 49G51% OF CAL
3G FIBER0G ADDED5G INTRINSIC42G OTHER5G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light soup with refrigerated tortellini, broccoli, and vegetable broth finished with fresh parsley. Simple and ready in 30 minutes.
mainitaliansoup🫕 dutch oven🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 9 ounce packages refrigerated tortellini
- 10 cups vegetable broth
- 3 cups fresh broccoli (destemmed and cut into bite size pieces)
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 1 teaspoon dried parsley
- 1/2 cup grated (not shredded parmesan cheese)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 33%
CARBS 49G51% OF CAL
3G FIBER0G ADDED5G INTRINSIC42G OTHER5G TOTAL SUGAR
FAT 14G33% OF CAL
5G SAT9G 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
- 20m
- Sodium
- 1627mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 252mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.