Gluten-Free Hearty Tortellini Soup
Warm your soul with this Gluten-Free Hearty Tortellini Soup, a family-friendly dinner that's as nourishing as it is flavorful! Packed with vibrant vegetables like carrots, zucchini, and spinach, and infused with aromatic Italian herbs, this soup brings comfort to every spoonful. The star of the dish is tender, gluten-free cheese tortellini, simmered to perfection in a savory vegetable broth alongside juicy diced tomatoes. With just 45 minutes from prep to table, it’s an ideal weeknight meal that doesn’t skimp on wholesome ingredients. Garnish with fresh parsley and optional grated Parmesan for a delightful finish. Perfect for gluten-free lifestyles and anyone craving a cozy, veggie-packed soup that tastes like home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 2 teaspoons dried Italian herbs
- 8 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 2 cups, packed spinach leaves
- 10 ounces gluten-free cheese tortellini
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
- for serving grated Parmesan cheese (optional)
Instructions
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
Stir in the diced zucchini and dried Italian herbs. Cook for 2 more minutes to let the flavors blend.
Pour in the vegetable broth and add the canned diced tomatoes with their juice. Toss in the bay leaf.
Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes.
Add the gluten-free tortellini to the simmering soup and cook according to package instructions, usually around 6-8 minutes, or until tender.
Stir in the spinach leaves and cook just until wilted, about 1-2 minutes.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with chopped fresh parsley. If desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 10954 mg | 476% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 80.9 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1120 mg | 86% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 7371 mg | 157% | |
*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.
