Low Fat Hearty Tortellini Soup
Warm up with a bowl of Low Fat Hearty Tortellini Soup—an irresistible medley of fresh vegetables, tender cheese tortellini, and vibrant Italian flavors, all simmered into a satisfying, guilt-free dish. This wholesome recipe combines nutrient-packed ingredients like zucchini, carrots, baby spinach, and a touch of aromatic garlic with low-sodium broth and delicate Italian seasoning to create a comforting meal that’s both light and filling. Perfect for busy weeknights, this soup comes together in just 40 minutes and makes six generous servings. Garnish each bowl with freshly chopped parsley and a sprinkle of parmesan (optional) for added depth and flavor. Whether you're looking for a healthy soup recipe or a cozy meal the whole family will enjoy, this tortellini soup is sure to delight!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 6 cups low-sodium chicken or vegetable broth
- 1 14.5-ounce can diced tomatoes, canned with juice
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 ounces cheese tortellini, fresh or frozen
- 3 cups baby spinach leaves
- 2 tablespoons parsley, chopped
- 0.25 cup parmesan cheese, grated (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced carrots, celery, and diced zucchini to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the low-sodium broth and add the canned diced tomatoes with their juice.
Stir in the Italian seasoning, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to a simmer and cook for 10 minutes or until the vegetables are tender.
Add the tortellini to the pot and cook according to the package instructions, typically 5-7 minutes.
When the tortellini is almost done, stir in the baby spinach and cook until wilted, about 2 minutes.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with chopped parsley and optional grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 5428 mg | 236% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 41.5 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1446 mg | 111% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4001 mg | 85% | |
*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.
