Tortellini Vegetable Soup 4 Ww Points
Cozy up with a warm bowl of Tortellini Vegetable Soup, a hearty and wholesome meal that’s packed with vibrant veggies, cheesy tortellini, and a flavorful Italian-seasoned broth—all for just 4 WW points per serving! This easy, one-pot recipe brings together tender carrots, celery, zucchini, and fresh spinach with comforting cheese tortellini, making it the perfect balance of hearty and healthy. Ready in just 40 minutes, it's an ideal choice for busy weeknights or meal prepping, offering rich flavors without the guilt. Garnish with fresh parsley for a pop of brightness and serve as a satisfying lunch or light dinner. A truly comforting soup you'll return to time and time again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 teaspoon Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 large Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Zucchini, diced
- 6 cups Vegetable broth, low-sodium
- 1 14.5-ounce can Canned diced tomatoes, with juice
- 1 teaspoon Dried Italian seasoning
- 1 Bay leaf
- 3 cups Fresh baby spinach
- 10 ounces Refrigerated cheese tortellini
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Step 2
Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and translucent.
Step 3
Stir in the carrots, celery, and zucchini. Cook for an additional 5 minutes, stirring occasionally.
Step 4
Pour in the vegetable broth and canned diced tomatoes with their juice.
Step 5
Stir in the Italian seasoning and add the bay leaf. Bring the mixture to a simmer.
Step 6
Once simmering, reduce the heat to low, cover, and let the soup cook for 10 minutes to allow the vegetables to soften.
Step 7
Add the baby spinach and tortellini to the pot. Cook for 5-7 minutes, or until the tortellini are tender and cooked through.
Step 8
Season the soup with salt and ground black pepper to taste. Remove the bay leaf before serving.
Step 9
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
| Serving size | (2816.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1385.1 |
| Total Fat 39.0g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 85.0mg | 0% |
| Sodium 4371.1mg | 0% |
| Total Carbohydrate 217.0g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 39.3g | |
| Protein 45.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 792.5mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 4322.2mg | 0% |
Source of Calories