Vegetable-Cheese Tortellini Soup

Recipe

Soup, Chili & Stew
Vegetable-Cheese Tortellini Soup

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User Rating

4.64 out of 5 stars
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14 ratings

Recipe Data

8
Servings
10min
Prep
55min
Total

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Description

Cheese-stuffed tortellini plus white beans and fresh veggies make a standout soup that even meat lovers can enjoy.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2 tbsp.Hy-Vee Select extra virgin olive oil
2medium carrots, finely chopped
1medium onion, finely chopped
2 tbsp.garlic, minced
1 tbsp.Hy-Vee dried Italian seasoning
½ c.dry white wine, optional
3(32-oz.) containers Hy-Vee vegetable cooking stock, 12 cups
1(20-oz.) pkg. refrigerated cheese-filled tortellini, 4 cups
2 c.sweet potatoes, peeled and chopped
1(14.5 oz.) can cannellini beans, rinsed and drained
½(5-oz.) pkg. baby kale
Hy-Vee black pepper, to taste
Hy-Vee shredded Parmesan cheese, optional

Things To Grab

  • Large pot with lid

Directions

  1. Heat oil in a large pot over medium heat. Add carrots, onion, garlic, and Italian seasoning. Cook for 10 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add wine. Simmer mixture until liquid has reduced and vegetables are glazed, stirring frequently.

  2. Add stock to pot. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes. Add tortellini, sweet potatoes, beans, and kale. Simmer, covered, for 8 to 10 minutes or until sweet potatoes are tender. Season with pepper, to taste.

  3. Serve soup topped with shredded Parmesan cheese, if desired.

Nutrition facts

Servings

360 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 30mg
  • Sodium: 1250mg
  • Total Carbohydrates: 57g
  • Protein: 13g

Daily Values

0%
Vitamin A 170%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 15%

Recipe Source:

Seasons December 2017