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Tortellini Vegetable Soup

Name: Tortellini Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 large onion, chopped; 2 celery ribs, chopped; 2 tablespoons canola oil; 2 cans (14-1/2 ounces each) beef broth; 1 cup each frozen corn, sliced carrots and cut green beans; 1 cup diced uncooked potatoes; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon minced chives; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups frozen beef or cheese tortellini

8 reviews

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

10 servings (2-1/2 quarts)

Updated: Oct. 01, 2022

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. —Deborah Hutchinson Enfield, Connecticut

Tortellini Vegetable Soup Recipe photo by Taste of Home

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Ingredients

1 large onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
1 cup each frozen corn, sliced carrots and cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini

Directions

In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.

Nutrition Facts

1 cup: 153 calories, 6g fat (2g saturated fat), 48mg cholesterol, 315mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 7g protein.

Tortellini Vegetable Soup

Ingredients

Directions

Nutrition Facts

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