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April 22, 2024

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 and works well with meal planning. Leftovers make for a hearty, delicious lunch too! The different vegetables work well together to satisfy the stomach. Photography by Christine Pittman in partnership with Healthy Family Project. 

  • 1 Tbsp olive oil
  • 1 garlic clove, finely chopped
  • 2 celery ribs, chopped
  • 1 sweet onion, chopped
  • 2 cups carrots, chopped
  • 2 (48 oz) cans of low sodium vegetable broth
  • 1 (14½ oz) can of low sodium diced tomatoes
  • 1 head escarole, roughly chopped
  • 2 cups green beans
  • 1 cup frozen sweet corn
  • 1 package of dry tortellini
  • ¼ cup grated parmesan cheese
  1. Heat oil in large pot over medium heat. Add garlic, celery, onion, carrots and cook 5 to 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 to 10 minutes, or until tortellini is cooked. Top your veggie soup with 1½ teaspoons of parmesan cheese.

If you like this recipe, try our One-Pan Creamy Chicken with Caramelized Onions!

Prep Time

10 minutes

Cook Time

20 minutes


8 servings