30-Minute Vegetable Tortellini Soup
by Trish James
Ready for a hearty flavorful soup? Try this 30-Minute Vegetable Tortellini Soup for a different, healthy, and easy to make meal. This light, easy vegetable tortellini soup recipe is ready in only 30 minutes, making it perfect for a busy weeknight dinner.
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.
Equipment Needed for this 30-Minute Vegetable Tortellini Soup
- Cutting board
- Knife for cutting the vegetables
- Large Pot or Dutch Oven
- Soup Ladle
Key Ingredients for this easy Vegetable & Tortellini Soup
- Celery
- Carrots
- Sweet Onion
- Vegetable Broth
- Canned Deiced Tomatoes
- Escarole
- Green Beans
- Corn
- Tortellini
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!
Frequently asked questions:
How long will this soup last in the refrigerator?
As long as stored in an airtight container this soup will stay fresh for about 3-4 days in the refrigerator. In the freezer, soup is good for about 3 months for best quality and taste.
Can I freeze this vegetable & tortellini soup?
Yes! Soup freezes very well. Either portion the soup into containers or even in large Zip-lock bag and lay flat in the freezer. Make sure the soup is cool before freezing, though.
30-Minute Veggie Tortellini Soup
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
More recipes to try:
Hearty Vegetable Tortellini Soup
wawo nice this is nice soup recipe, its so easy, thanx for the post
Hi love your site but was wondering if in the nutritional info you would be including sugar content! I have diabetes and it info I need to know! Thanks Donna Divis