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–+ servings
Tortellini and vegetable soup in a large bowl.
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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.
Course Main Course, Soup
Keyword Cannellini Beans, Celery, Chicken Broth, Diced Tomatoes, Mixed Vegetables, Olive Oil, Parmesan Cheese, Tortellini, Zucchini
Cooking Method Slow Cooker, Stovetop
Cook Time 4 hours 20 minutes
Total Time 4 hours 20 minutes
Servings 6
Calories 464kcal
Author Have A Plant

Equipment

  • Stovetop
  • Slow Cooker 5-Quart
  • Large Skillet Or Large Frying Pan

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

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

Calories: 464kcal | Carbohydrates: 74g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 812mg | Potassium: 706mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4323IU | Vitamin C: 92mg | Calcium: 265mg | Iron: 6mg