Vegetable tortellini soup

If you have approximately 25 minutes to spend in the kitchen, Vegetable tortellini soup might be a super dairy free recipe to try. This recipe makes 8 servings with 266 calories, 11g of protein, and 10g of fat each. For $2.03 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Eat Good 4 Life requires olive oil, fresh mushrooms, vegetable stock, and tortellini. Plenty of people really liked this soup. 363 people found this recipe to be scrumptious and satisfying. It is perfect for Winter. Overall, this recipe earns a solid spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Tortellini Vegetable Soup, Tortellini Vegetable Soup, and Vegetable Tortellini Soup.

Servings: 8

 

Ingredients:

4 carrots, sliced

10 oz fresh mushrooms

2 garlic cloves

2-3 cups fresh kale

2 tbsp olive oil

2 tbsp pesto sauce

1 tsp Himalayan salt

16 oz tortellini

2.5 quart vegetable stock

Equipment:

dutch oven

pot

Cooking instruction summary:

In a 6 qt dutch oven, over medium to high heat, add the olive oil, garlic and carrots. Cook for 2-3 minutes. Add the pesto sauce and salt and stir followed by the vegetable stock. Bring the mixture to a boil and add the tortellini. Cook for 3-5 minutes and add the mushrooms.Cook the soup until the tortellini is fully cooked, an extra 3-5 minutes. Turn the heat off and add the kale. Cover the pot and let it sit for 5 minutes until the kale wilts.The soup may look like it has a lot of liquid but the tortellini will absorb more of the liquid as the soup sits.

 

Step by step:


1. In a 6 qt dutch oven, over medium to high heat, add the olive oil, garlic and carrots. Cook for 2-3 minutes.

2. Add the pesto sauce and salt and stir followed by the vegetable stock. Bring the mixture to a boil and add the tortellini. Cook for 3-5 minutes and add the mushrooms.Cook the soup until the tortellini is fully cooked, an extra 3-5 minutes. Turn the heat off and add the kale. Cover the pot and let it sit for 5 minutes until the kale wilts.The soup may look like it has a lot of liquid but the tortellini will absorb more of the liquid as the soup sits.


Nutrition Information:

Quickview
266k Calories
10g Protein
10g Total Fat
34g Carbs
16% Health Score
Limit These
Calories
266k
13%

Fat
10g
15%

  Saturated Fat
2g
15%

Carbohydrates
34g
11%

  Sugar
6g
7%

Cholesterol
21mg
7%

Sodium
1784mg
78%

Get Enough Of These
Protein
10g
22%

Vitamin A
7474IU
149%

Vitamin K
124µg
118%

Vitamin C
22mg
28%

Copper
0.38mg
19%

Fiber
3g
14%

Calcium
124mg
12%

Iron
2mg
11%

Vitamin B2
0.18mg
11%

Manganese
0.18mg
9%

Vitamin B3
1mg
9%

Potassium
295mg
8%

Vitamin B6
0.13mg
7%

Vitamin B5
0.63mg
6%

Phosphorus
57mg
6%

Selenium
3µg
5%

Vitamin E
0.71mg
5%

Vitamin B1
0.07mg
5%

Folate
17µg
4%

Magnesium
14mg
4%

Zinc
0.36mg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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