Tomato Tortellini Soup with Spinach
This Tomato Tortellini Soup with spinach is cooked in one pot for easy clean up! It uses freezer and pantry ingredients for a healthy soup in 30 minutes! Serve with a fresh side salad and a thick slice of sourdough bread!
Servings: 8 servings
Calories: 377kcal
Cost: $3
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup sweet onion
- 4 garlic minced
- 8 cups Low Sodium Vegetable Stock
- 1 16 ounce package dried tortellini
- 1 28-ounce can Diced Tomatoes
- 1 6-ounce can tomato paste
- 2 cups mixed vegetables I used a frozen pea/carrot mix
- 1/2 cup light cream
- 1/2 cup fresh parsley
- Sea Salt and Black Pepper
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the vegetable stock and bring to a boil.
- Add the tortellini directly into the boiling water, along with the diced tomatoes, tomato paste, and mixed vegetables. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the cashew cream or coconut cream, and the fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.
- I divided my soup into 5 jars, and had a healthy meal prep lunch ready! Mangia!
Nutrition
Calories: 377kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 234mg | Potassium: 590mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3201IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 2mg