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–+ servings

Creamy Vegetarian Tortellini Soup

Course Main Dish, Soups and Stews
Cuisine American
Servings 6 servings
Calories 373

Ingredients

  • 1 tbsp butter unsalted
  • 1/2 onion diced
  • 1 bell pepper diced
  • 4 carrots peeled and chopped
  • 2 cloves garlic minced
  • 32 oz vegetable broth low sodium
  • 2 cups water
  • 1 can white beans
  • 1 can diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp basil dried
  • 1/2 tsp oregano dried
  • 1/4 tsp red pepper flakes or more if desired
  • 4 cups cheese tortellini
  • 4 large handfuls baby spinach
  • 1 splash heavy cream
  • parmesan for serving

Instructions

  • Melt butter in a large pot over medium high heat. Sauté onion, bell pepper, and carrot until they begin to soften. Add garlic and cook for an additional minute.
  • Add vegetable broth, water, beans, diced tomato, salt, pepper, basil, garlic powder, and red pepper flakes. Bring to a boil then reduce to a simmer for 10 minutes.
  • Add tortellini and baby spinach and continue to cook until tortellini is heated through, about 6-8 minutes. Finally stir in a splash of cream. Serve hot with a sprinkle of parmesan.

Notes

Note: nutrition calculations are an estimate and may contain errors 

Nutrition

Carbohydrates: 58g | Protein: 18g | Fat: 9g | Sodium: 1183mg | Potassium: 769mg | Fiber: 9g