Tortellini Soup Recipe
Vegetable Tortellini Soup is made with tender cheese tortellini, carrots, spinach, corn, and onion simmered in a light, flavorful broth. A simple soup that works well for lunch or dinner and comes together quickly on the stovetop.
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Servings: 4
Calories: 385kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1 cup carrots peeled and sliced into 1/4-inch rounds
- 8 cups chicken-style broth
- 9 ounces cheese tortellini
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups baby spinach leaves roughly chopped
Instructions
- Set a large pot over medium heat and add the olive oil. Once warm, add the onion and carrots. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute, just until fragrant.
- Pour in the broth and increase the heat to high. Bring the soup to a boil.
- Add the tortellini, peas, and corn. Reduce to a steady boil and cook according to the tortellini package directions, usually about 8–10 minutes, until the pasta is tender.
- Remove the pot from the heat and stir in the spinach. Let it wilt in the hot soup, about 1 minute.
- Ladle the soup into bowls and serve warm.
Nutrition
Calories: 385kcal | Carbohydrates: 51g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 2060mg | Potassium: 516mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7041IU | Vitamin C: 26mg | Calcium: 153mg | Iron: 3mg
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