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Ready for a hearty flavorful soup? Try this 30-Minute Vegetable Tortellini Soup for a different, healthy, and easy-to-make meal.

30-Minute Vegetable Tortellini Soup

We love soup season at our house! I love that soups are so easy to make, customizable, and generally loaded with vegetables. Add some tortellini and you have a fulfilling, hearty, delicious soup that can be on the table for dinner in 30 minutes.

Nutrition Tip: Tomatoes contain lycopene, an important antioxidant, which may help protect against prostate cancer and heart disease.

This easy soup recipe is loaded with some awesome power foods. My whole family enjoyed this recipe, too. The kids loved the tortellini, I loved all the vegetables, and we all loved the flavors. I packed up leftovers into individual containers so that I could grab and take to lunch for a few days.

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Key Ingredients for this easy Vegetable & Tortellini Soup

What is Escarole?

Escarole is a leafy green that is bitter in taste. It looks a lot like lettuce but is actually classified as an endive. Escarole is great in soups because it cooks down in the broth. It is loaded with health benefits, too. To name a few, escarole is rich in Vitamin A which is great for our skin and vision health. It contains fiber which helps us keep a healthy digestive track. Escarole is also high in Vitamin K which is linked to promoting bone and heart health, too.

How to make this 30-Minute Vegetable Tortellini Soup

First wash and prepare all of your vegetables. Then heat some oil in large pot or your Dutch Oven over medium high heat.

Next add in the celery, carrots, onion, and garlic. Cook for about 5-10 minutes, or until tender.

Increase the heat to high. Then add in the vegetable broth, canned tomatoes, escarole, green beans, and the corn. Bring to a boil and add in the tortellini. Reduce the heat and simmer for about 9-10 minutes, or until the tortellini is cooked.

Top with the parmesan cheese and serve hot!

Make sure to PIN IT!

30 minute veggie tortellini soup vertical

30-Minute Veggie Tortellini Soup

Trish James
This light, easy vegetable soup recipe is ready in only 30 minutes, so it’s perfect dinner for a busy weeknight. Leftovers make for the perfect hearty lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree & Main Dishes
Servings 6 servings
Calories 121 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1 sweet onion chopped
  • 1 clove garlic finely chopped
  • 1 48 oz. carton low-sodium vegetable broth
  • 1 14.5 oz can low-sodium diced tomatoes
  • 1 head escarole roughly chopped
  • 12 oz. green beans chopped
  • 1 cup frozen sweet corn
  • 1 12 oz. package dry tortellini
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Heat oil in large pot over medium heat. Add celery, carrots, onion and garlic. Cook 5-10 minutes, or until tender.
  • Increase heat to high; add broth, tomatoes, escarole, green beans and corn. Bring to a boil and add tortellini. Reduce heat and simmer 9-10 minutes, or until tortellini is cooked. Top with 1½ tsp. cheese.

Nutrition

Calories: 121kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 104mgPotassium: 553mgFiber: 6gSugar: 7gVitamin A: 5523IUVitamin C: 17mgCalcium: 126mgIron: 2mg
Keyword 30 minute meals, soup, tortellini
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Hearty Vegetable Tortellini Soup

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