This light, easy vegetable tortellini soup recipe is ready in only 30 minutes, making it perfect for a busy weeknight dinner. Leftovers make for the perfect hearty lunch.

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

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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree & Main Dishes
Servings 6 servings
Calories 357 kcal


  • 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


  • 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.


Calories: 357kcalCarbohydrates: 49gProtein: 14gFat: 9gCholesterol: 27mgSodium: 648mgFiber: 5gSugar: 6.5g
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