30-Minute Tortellini Vegetable Soup
Tortellini vegetable soup is chock full of fresh produce and can be on the table in under 30 minutes! If there’s a recipe that will impress your family while being easy enough for even the busiest cooks, it’s this one right here. It’s hearty, comforting, and just plain delicious.
I love this recipe for tortellini vegetable soup, made with green beans, sweet onions, escarole, and carrots. It’s so easy to make and you can have dinner on the table in a half-hour, so it’s perfect for when you’re short on time. What could be better?
I recommend pairing with a loaf of crusty bread, tortilla chips, or crackers to make the meal complete!
Ingredients needed to make tortellini vegetable soup
There are so many ways to customize this dish—add some frozen peas or corn for a little extra veggie boost, use whatever pasta shape you have on hand (even macaroni!) instead of tortellini, play around with the veggies based on what you can find at your local market. You’ll love how easy it is to whip up!
To make it, you’ll need:
- Low-sodium chicken broth
- Fire-roasted diced tomatoes (you can substitute regular)
- Escarole (you can substitue another leavy green vegetable like spinach or kale)
- Tortellini
- Green beans
- Corn
- Carrots
- Celery
- Vidalia (sweet) onion
- Garlic
- Dry oregano and basil
- Parmesan cheese
How to make quick and easy tortellini soup
To make the soup, start by sautéing garlic, onions, celery, and carrot in a little bit of olive oil.
Once they’re nice and soft, add the tomatoes, broth, escarole, corn, beans, and spices. Bring everything to a boil, then simmer it for about 10 minutes to let the flavors meld and the green beans cook.
Once the beans are soft, add the tortellini and cook a few minutes longer to warm it through.
Serve the soup topped with cheese and season to taste with salt and pepper. Yum!
If you’re as big of a soup fanatic as I am, you’ll also want to make this copycat Panera 10 vegetable soup!
30-Minute Tortellini Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves finely chopped
- 2 stalks celery chopped
- ½ Vidalia onion chopped
- 2 carrots chopped
- 48 ounces low-sodium chicken broth
- 14.5 ounces diced fire roasted tomatoes
- 1 head escarole roughly chopped
- 12 ounces fresh green beans
- 1 cup frozen sweet corn
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 12 ounces frozen or refrigerated tortellini
- ¼ cup shaved Parmesan cheese
Instructions
- Heat oil in large soup pot over medium heat.
- Add the garlic, celery, onion and carrots. Cook for 5-10 minutes, or until tender.
- Increase heat to high; add broth, tomatoes, escarole, green beans, corn and spices. Bring to a boil. Reduce heat and simmer 9-10 minutes, or until the vegetables are tender.
- Add tortellini and cook 3-5 minutes, or until cooked.
- Top with cheese; season to taste with salt and pepper.
Nutrition
This tortellini vegetable soup recipe first appeared on healthy-delicious.com
