Go Back
+ servings
Tortellini Minestrone | heatherlikesfood.com
Print

Vegetarian Tortellini Soup

This Vegetarian Tortellini Soup is chock full of vegetables and rounded out cheese-filled tortellini that makes this soup hearty yet light! Keep reading to see what ingredient I add to give the "WOW!" factor to this soup.
Course Soup
Cuisine American, Italian, Vegetarian
Keyword Vegetarian Tortellini Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 320kcal

Ingredients

  • 1-2 tablespoon olive oil
  • 3 whole ribs celery diced
  • 3 whole small carrots diced
  • 1 whole onion diced
  • 2 whole medium zucchini sliced and quartered
  • 2 cups chopped spinach leaves
  • 2 cloves garlic minced
  • ⅛-1/4 teaspoon red pepper flakes more if you like it spicy
  • 1 teaspoon dried oregano
  • 5 cups chicken broth
  • 5 cups beef broth
  • 14 ounces white beans drained
  • 14 ounces diced tomatoes
  • 1 teaspoon liquid smoke flavoring
  • ¼ cup prepared basil pesto
  • 1 pound frozen cheese filled tortellini
  • ½ teaspoon kosher salt or to taste

Instructions

  • Saute the celery, carrots, onion, and garlic in olive oil over med-high heat. Cook until onions are softened and translucent-- about 3 minutes.
  • Add in zucchini, spinach, pepper flakes, oregano. Stir together and cook until the spinach starts to wilt. 
  • Add the tomatoes, beans, and broth, stir to combine and bring to a simmer. Let cook until the veggies are tender-- about 10 minutes
  • Once tender, stir in the pesto, smoke flavor, and tortellini and cook about 4 minutes or until the pasta is cooked through. Season to taste with salt and serve with grated Parmesan cheese.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 41g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 1430mg | Potassium: 611mg | Fiber: 6g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 17.2mg | Calcium: 183mg | Iron: 4.6mg