One Pot Vegetarian Spinach Tortellini Soup

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I have been trying to add more liquids and vegetables into my life. I have been extremely dehydrated lately and kinda hate drinking water 24-7. The best way I have found to add liquids without pounding the waters is to start eating foods with more water like this One Pot Vegetarian Spinach Tortellini Soup

This one pot recipe is extremely easy to make and can be done extremely quickly for your family. It was a big hit in my household and was eaten 2 days in a row by everyone! That never happens! I did a little party dance when my husband said he ate it again for dinner this week.

Have you been hearing about clean eating? I am still learning about and my mom has been on me to start removing processed foods from my life so I have been making my own broths and stocks lately. This recipe was made with my own vegetable broth. If you don’t feel like making your own broth, you can easily pick up this awesome low sodium broth.

Vegetarian Spinach Tortellini Soup

Ingredients 

2 tablespoons olive oil
2 Zucchinis, thinly sliced
3 garlic cloves, minced
2 tbsp Fresh Chopped Basil
1 tbsp Salt
1/4 tsp Red Pepper Flakes
1 tsp Italian Seasoning
1/4 tsp Fresh Ground Black Pepper
1 can Diced Tomatoes, canned and drained
1/2 cup Filtered Water
1 package Cheese Tortelli
1 package Baby Spinach
4 tbsp Parmesan Cheese, as garnish
45 oz Vegetable Broth

Instructions 
Heat olive oil over medium heat.
Add Zucchini slices and cook for about 4 minutes stirring occasionally.
Add diced garlic, Italian seasoning, basil, salt, red pepper flakes, and black pepper cooking until fragrant ~ 30 seconds.
Stir in the vegetable broth, canned tomatoes, and water.
Cover and bring to a boil.
Add in the tortellini according to the packaging or cook for 6 minutes.
Lower the heat to low/medium.
Stir in the spinach and cook until it is wilted which should take about a minute.
Ladle the soup into 6 bowls and sprinkle cheese on top.

Print

One Pot Vegetarian Spinach Tortellini Soup

One Pot Vegetarian Spinach Tortellini Soup - easy one pot meals and recipes that are extremely healthy for families and kids

Course Soups

Cuisine Italian

Keyword Italian soup, Soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6 Servings

Calories 390kcal

Author Aprilgolightly

Ingredients

• 2 tablespoons olive oil
• 2 Zucchinis thinly sliced
• 3 garlic cloves minced
• 2 tbsp Fresh Chopped Basil
• 1 tbsp Salt
• 1/4 tsp Red Pepper Flakes
• 1 tsp Italian Seasoning
• 1/4 tsp Fresh Ground Black Pepper
• 1 can Diced Tomatoes canned and drained
• 1/2 cup Filtered Water
• 20 oz Cheese Tortelli
• 16 oz Spinach fresh
• 4 tbsp Parmesan Cheese as garnish
• 45 oz Vegetable Broth

Instructions

• Heat olive oil over medium heat.
• Add Zucchini slices and cook for about 4 minutes stirring occasionally.
• Add diced garlic, Italian seasoning, basil, salt, red pepper flakes, and black pepper cooking until fragrant ~ 30 seconds.
• Stir in the vegetable broth, canned tomatoes, and water.
• Cover and bring to a boil.
• Add in the tortellini according to the packaging or cook for 6 minutes.
• Lower the heat to low/medium.
• Stir in the spinach and cook until it is wilted which should take about a minute.
• Ladle the soup into 6 bowls and sprinkle cheese on top.

Nutrition Facts

One Pot Vegetarian Spinach Tortellini Soup

Amount Per Serving

Calories 390 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g15%

Cholesterol 38mg13%

Sodium 2544mg106%

Potassium 598mg17%

Carbohydrates 49g16%

Fiber 6g24%

Sugar 6g7%

Protein 18g36%

Calcium 266mg27%

Vitamin C 33.4mg40%

Vitamin A 7725IU155%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Toppings: If you want to save your calories, you can skip the cheese and instead top with green onions, red pepper flakes, or basil.

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