30-Minute Tortellini Vegetable Soup
Tortellini vegetable soup is full of fresh pasta and veggies and only takes 30 minutes to make. This soup is hearty, comforting and so good!
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
Calories: 257kcalCarbohydrates: 36gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 490mgPotassium: 559mgFiber: 6gSugar: 6gVitamin A: 4296IUVitamin C: 13mgCalcium: 183mgIron: 3mg
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