Go Back
–+ servings
Healthy Tortellini Soup

Deliciously Healthy Tortellini Soup for Cozy Comfort

This Healthy Tortellini Soup offers comforting warmth with vibrant flavors and is ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Adds healthy fats and softens aromatics for a rich flavor.
  • 1 medium Onion Builds a sweet, savory base; substitute with shallots for a milder profile.
  • 2 cloves Garlic Enhances the dish with aromatic notes; use minced for a stronger flavor.
  • 2 medium Carrots Offers sweetness and vibrant color; frozen carrots make for a quick option.
  • 2 stalks Celery Adds a refreshing crunch and subtle herbal flavor.
  • 1 medium Zucchini Provides texture and mild flavor; can swap with yellow squash if preferred.
For the Broth
  • 6 cups Low-Sodium Vegetable Broth The foundation of the soup, ensuring a light and healthy base.
  • 1 can Diced Tomatoes Contributes acidity and depth; either canned or fresh varieties work well.
  • 1 teaspoon Dried Basil Classic Italian herb that infuses a delightful flavor.
  • 1 teaspoon Dried Oregano Classic Italian herb that infuses a delightful flavor.
  • to taste Salt Essential for enhancing all the flavors; adjust to taste.
  • to taste Pepper Essential for enhancing all the flavors; adjust to taste.
For the Main Ingredients
  • 12 ounces Cheese Tortellini The star of the dish; fresh or frozen works beautifully.
  • 4 cups Fresh Spinach Adds color and nutrition; can be substituted with kale or Swiss chard.
Optional Garnishes
  • to taste Parsley A fresh garnish that elevates the presentation.
  • to taste Parmesan Cheese Adds a touch of salty richness; omit for a vegan version.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Healthy Tortellini Soup
  1. In a large pot over medium heat, drizzle olive oil. Add chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
  2. Incorporate diced carrots and chopped celery into the pot. Cook for about 5 minutes until they start to soften.
  3. Add diced zucchini to the mixture, stirring for another 3 minutes until tender but not mushy.
  4. Pour in vegetable broth and add diced tomatoes. Season with dried basil, oregano, salt, and pepper. Mix well.
  5. Bring the soup to a gentle boil, then lower the heat and cover to simmer for 15-20 minutes.
  6. Stir in cheese tortellini, cooking for about 7-10 minutes until al dente.
  7. Add fresh spinach to the pot, stirring for about 2 minutes until wilted.
  8. Taste and adjust seasoning as necessary, adding more salt and pepper if desired.
  9. Serve hot, garnished with parsley and Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat on the stovetop with a splash of broth. For longer storage, freeze in portioned containers for up to 2-3 months, adding fresh tortellini during reheating if possible.

Tried this recipe?

Let us know how it was!