30-Minute Tortellini Vegetable Soup

Preparation 10 minutes Cook Time 20 minutes Total Time 0:30
Serves 8     adjust servings


Ingredients

  • 1 tablespoon olive oil
  • 2 garlic coves, finely chopped
  • 2 stalks celery, chopped
  • 1/2 Vidalia onion, chopped
  • 2 carrots, chopped
  • 1 (48 oz.) carton low-sodium chicken broth
  • 1 can (14.5 oz) diced fire roasted tomatoes
  • 1 head escarole, roughly chopped
  • 1 (12 oz.) package Eat SmartĀ® green beans
  • 1 cup frozen sweet corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (12 oz.) package frozen or refrigerated tortellini
  • 1/4 cup shaved Parmesan cheese

Instructions

Heat oil in large pot over medium heat. Add garlic, celery, onion and carrots. Cook 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 vegetables are tender. Add tortellini and cook 3-5 minutes, or until cooked. Top with cheese; season to taste with salt and pepper.

Recipe Notes

This recipe is adapted slightly from one that originally appeared on the Produce for Kids site. 

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