Heart-Healthy Hearty Tortellini Soup
Warm, satisfying, and brimming with wholesome ingredients, this Heart-Healthy Hearty Tortellini Soup is a must-try for anyone seeking a nutritious and delicious meal. Packed with vibrant vegetables like zucchini, carrots, and spinach, and enriched with whole grain tortellini for a comforting twist, this soup is as nourishing as it is flavorful. The combination of aromatic garlic, onion, and herbs like oregano and basil creates a savory broth that perfectly complements the hearty textures. Plus, it’s made with low-sodium vegetable broth, making it an excellent choice for a heart-conscious diet. Ready in just 45 minutes and serving six, this easy recipe is perfect for busy weeknights or a cozy weekend meal. Serve it with a sprinkle of fresh parsley on top for an extra burst of freshness. Looking for a healthy, veggie-loaded comfort dish? This tortellini soup delivers on both nutrition and taste, making it an ideal addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 6 cups low-sodium vegetable broth
- 14.5 ounces canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 9 ounces whole grain or whole wheat tortellini
- 4 cups baby spinach
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, sliced carrots, and sliced celery; stir frequently for another 2-3 minutes.
Add the diced zucchini and continue to cook for another 2 minutes.
Pour in the low-sodium vegetable broth and the can of diced tomatoes (with their juice).
Stir in the dried oregano, dried basil, and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 15 minutes.
Add the whole grain or whole wheat tortellini and cook according to package directions, usually about 7-9 minutes.
Once the tortellini is cooked, stir in the baby spinach and chopped parsley; cook until the spinach is wilted.
Season with salt and black pepper to taste, remove the bay leaf, and serve hot.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 58.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4860 mg | 103% | |
*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.
