Garden Vegetable Soup with Cheese Tortellini
Warm, comforting, and loaded with nutritious ingredients, this Garden Vegetable Soup with Cheese Tortellini is the perfect one-pot meal for any season. Packed with vibrant garden-fresh vegetables like zucchini, yellow squash, carrots, and spinach, this hearty soup bursts with wholesome flavors in every spoonful. Tender cheese-filled tortellini adds a delightful richness, while a base of savory vegetable broth and aromatic Italian seasoning ties it all together. Ready in just 40 minutes, this easy-to-make soup is perfect for weeknight dinners and is as versatile as it is delicious. Serve it with a sprinkle of Parmesan cheese and fresh parsley for an extra touch of elegance, and enjoy a dish that’s equal parts nourishing and satisfying. Ideal for vegetarians and anyone looking for a hearty twist on classic veggie soup!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups fresh spinach
- 9 ounces cheese tortellini (fresh or frozen)
- 0.25 cup grated Parmesan cheese (for serving, optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally, until vegetables start to soften.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the diced zucchini and yellow squash, sautéing for 3 minutes until slightly softened.
Pour in the can of diced tomatoes (with their juice) and the vegetable broth.
Add the dried Italian seasoning, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes, allowing the flavors to meld.
Add the fresh spinach and cheese tortellini to the pot. Stir and cook according to the tortellini package instructions (usually 3-5 minutes for fresh tortellini or 7-9 minutes for frozen).
Once the tortellini is tender and the spinach is wilted, remove the pot from heat.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot, topped with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
