30-Minute Veggie Tortellini Soup with Sweet Onions

This super light, super easy veggie tortellini soup is ready in only 30 minutes, so it's the perfect dinner recipe for a busy weeknight. Leftovers make for a hearty, delicious lunch too! Photography by Christine Pittman in partnership with Healthy Family Project. 

  • 1 Tbsp. Olive Oil
  • 1 clove Garlic, finely chopped
  • 2 Celery ribs, chopped
  • 1 RealSweet® Vidalia® onion, chopped
  • 2 c. Carrots, chopped
  • 2 Cans (48 oz) low sodium vegetable broth
  • 1 Can (14.5 oz) low sodium diced tomoatoes
  • 1 head Escarole, roughly chopped
  • 2 c. Green beans
  • 1 c. Frozen sweet corn
  • 1 Package dry tortellini
  • ¼ c. Grated Parmesan cheese
  1. Heat oil in large pot over medium heat. Add garlic, celery, onion, carrots and cook 5-10 minutes, until tender.
  2. Increase heat to high; add broth, tomatoes, escarole, green beans and corn. Bring to a simmer and add tortellini. Reduce heat and simmer 9-10 minutes, or until tortellini is cooked. Top your veggie soup with 1½ teaspoons of Parmesan cheese.

Prep Time

10 minutes

Cook Time

20 minutes


8 servings