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30-Minute Tortellini Vegetable Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 249kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic coves finely chopped
  • 2 stalks celery chopped
  • ½ 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 Smart® green beans
  • 1 cup frozen sweet corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 12 oz. package frozen or refrigerated tortellini
  • ¼ 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.

Notes

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

Nutrition

Calories: 249kcal | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 358mg | Fiber: 4g | Sugar: 6g