Tastes Better From Scratch · by Lauren Allen★ 5.0 (60)
Vegetable Tortellini Soup
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 22%
CARBS 41G60% OF CAL
5G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 8G25% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetable tortellini soup packed with carrots, celery, green beans, corn, and peas in a tomato broth. Easy and healthy for a weeknight dinner.
mainamericansoup🍲 stockpotgluten free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 Tablespoon olive oil
- 1/2 yellow onion (chopped)
- 2 ribs celery (, chopped)
- 2 cloves garlic (, minced)
- 1 14.5 oz can diced tomatoes (, undrained)
- 2 cups frozen mixed carrots, peas, corn, green beans
- 2 bay leaves
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth (, or low sodium chicken broth)
- 2 teaspoons Better than Bouillon Vegetable Base (,optional but recommended for richer flavor)
- salt and freshly ground black pepper (, to taste)
- 10 ounces cheese tortellini (, refrigerated kind)
- freshly grated parmesan cheese (for topping, optional)
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 22%
CARBS 41G60% OF CAL
5G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 8G25% OF CAL
3G SAT5G 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
- 1052mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.