Low Carb Hearty Tortellini Soup
Warm up with a bowl of Low Carb Hearty Tortellini Soup, a flavorful and satisfying one-pot meal that combines the coziness of a classic Italian favorite with a low-carb twist! Packed with colorful vegetables like zucchini, bell peppers, and carrots, alongside savory Italian sausage and tender low-carb tortellini, this soup is both nourishing and delicious. Simmered in an herbed chicken broth with diced tomatoes, and finished with fresh baby spinach and a sprinkle of Parmesan, it’s the perfect balance of bold flavors and wholesome ingredients. Ready in just 50 minutes and made to serve six, it’s an ideal choice for meal prep or a comforting weeknight dinner. This keto-friendly recipe is as hearty as it is easy to prepare—perfect for anyone craving a lighter take on a classic tortellini soup!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 1 medium Zucchini, diced
- 1 medium Bell pepper, diced
- 1 pound Italian sausage, ground
- 15 ounces Diced tomatoes, canned
- 4 cups Chicken broth
- 1 Bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 ounces Frozen low-carb tortellini
- 2 cups Baby spinach
- 0.5 cup Parmesan cheese, grated
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic; sauté until onion becomes translucent, about 3-4 minutes.
Stir in diced carrots, celery, zucchini, and bell pepper; cook for another 5 minutes, stirring occasionally until vegetables start to soften.
Add ground Italian sausage to the pot, breaking it up into small pieces. Cook until sausage is browned, approximately 5-7 minutes.
Pour in canned diced tomatoes (with their juices) and chicken broth.
Add the bay leaf, Italian seasoning, salt, and black pepper. Stir to combine all the ingredients.
Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes.
Add the frozen low-carb tortellini to the pot and cook according to package instructions, usually 3-5 minutes until they are tender.
Stir in baby spinach and let it wilt in the hot soup, about 2 minutes.
Remove the bay leaf before serving.
Ladle the soup into bowls and top each serving with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 10426 mg | 453% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 41.2 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1204 mg | 93% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4691 mg | 100% | |
*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.
