Vegetable Tortellini Soup
Fresh, frozen and canned veggies all play a role in making this soup easy on the budget and perfect for your heart health. Each serving provides an excellent source of fiber as well as potassium, both of which support overall heart health.
Ingredients
- 1 Tbsp Olive Oil Or vegetable oil
- 2 cups Celery Chopped
- 2 cups Bell Pepper Chopped
- 2 cups Onion Chopped
- 1/2 tsp Black Pepper
- 1 Zucchini Medium, coarsley chopped
- 1 Chicken Broth 32 oz., no salt added
- 1 bag Vegetables 16 oz., corn, beans, peas and carrots
- 1 can Diced Tomatoes 14.5 oz., undrained
- 1 can Cannellini Beans 15.5 oz., low sodium, drained, and rinsed
- 1 package Cheese Tortellini 9 oz.
- Parmesan cheese Optional; to garnish
Equipment
- Stovetop
- Slow Cooker 5-Quart
- Large Skillet Or Large Frying Pan
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add chopped celery, onion and bell pepper. Sprinkle with pepper and sauté 5 minutes or until tender.
- Transfer to a 5-quart slow cooker and add remaining ingredients except for beans and tortellini. Cover and cook on low for 4 hours.
- Increase heat to high; add beans and tortellini. Cover and cook 18 minutes or until beans and pasta are heated through. Garnish with cheese, if desired.
Nutrition
Nutrition Facts
Vegetable Tortellini Soup
Amount per Serving
Calories
464
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
36
mg
12
%
Sodium
812
mg
35
%
Potassium
706
mg
20
%
Carbohydrates
74
g
25
%
Fiber
13
g
54
%
Sugar
11
g
12
%
Protein
23
g
46
%
Vitamin A
4323
IU
86
%
Vitamin C
92
mg
112
%
Calcium
265
mg
27
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cannellini Beans, Celery, Chicken Broth, Diced Tomatoes, Mixed Vegetables, Olive Oil, Parmesan Cheese, Tortellini, Zucchini