Tortellini Vegetable Soup

1 week ago 7

Democracy Dies successful Darkness

3.9 (106)

By Ellie Krieger

This crockery brims with the acquainted comfortableness of a classical minestrone, but with the summation of tortellini alternatively of the emblematic beans and elbow macaroni. Packed with vegetables and cheese-stuffed pasta, it’s a nourishing vessel with a fresh, amusive appeal.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

1 tablespoonful olive oil
1 mean yellowish bulb (about 6 ounces), diced
2 stalks celery, diced
1 mean carrot, diced
1 mean zucchini (8 ounces), chopped into 1/2-inch pieces
2 ail cloves, minced oregon finely grated
3/4 spoon dried basil
3/4 spoon dried oregano
1/4 spoon good salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper
4 cups low-sodium chickenhearted oregon rootlike broth
2 cups water
One (14-ounce) tin no-salt-added petite diced tomatoes, with their juices
One (9-ounce) bundle caller store-bought food tortellini
3 cups (2 ounces) lightly packed babe spinach, coarsely chopped
1/3 cupful (1 ounce) grated parmesan cheese

Nutritional Facts

Per serving

Calories
226
Fat
8 g
Saturated Fat
3 g
Carbohydrates
32 g
Sodium
512 mg
Cholesterol
22 mg
Protein
13 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Ann Maloney.

Published September 30, 2020

Updated March 17, 2026