Creamy Vegetable Tortellini Soup with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegetable Tortellini Soup with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Vegetable Tortellini Soup with Spinach

Enjoy a hearty bowl of creamy vegetable tortellini soup, brimming with tender cheese tortellini, nutritious vegetables, and fresh spinach. Enhanced with a dollop of nonfat Greek yogurt and savory cannellini beans, each spoonful delivers a comforting, well-balanced blend of creaminess and wholesome flavor.

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NUTRITION

521kcal
Protein
36.1g
Fat
11.4g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cheese Tortellini

2 cups Vegetable Broth

1/2 cup Diced Tomatoes

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove Garlic

1 cup fresh Spinach

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 2

    Add the minced garlic and cook for another 30 seconds until fragrant.

  • 3

    Pour in the vegetable broth and diced tomatoes, stirring well to combine. Bring the mixture to a simmer.

  • 4

    Add the cannellini beans and cheese tortellini to the pot. Allow them to cook according to package directions, typically 7-9 minutes, until the tortellini is al dente.

  • 5

    Once the tortellini is almost done, stir in the fresh spinach until it wilts, about 1-2 minutes.

  • 6

    Remove the pot from heat and gently mix in the nonfat Greek yogurt until the soup takes on a creamy consistency.

  • 7

    Season with salt, pepper, and Italian herbs to taste. Serve warm and enjoy your hearty, nutrient-packed bowl of soup.

Creamy Vegetable Tortellini Soup with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegetable Tortellini Soup with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Vegetable Tortellini Soup with Spinach

Enjoy a hearty bowl of creamy vegetable tortellini soup, brimming with tender cheese tortellini, nutritious vegetables, and fresh spinach. Enhanced with a dollop of nonfat Greek yogurt and savory cannellini beans, each spoonful delivers a comforting, well-balanced blend of creaminess and wholesome flavor.

NUTRITION

521kcal
Protein
36.1g
Fat
11.4g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cheese Tortellini

2 cups Vegetable Broth

1/2 cup Diced Tomatoes

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove Garlic

1 cup fresh Spinach

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 2

    Add the minced garlic and cook for another 30 seconds until fragrant.

  • 3

    Pour in the vegetable broth and diced tomatoes, stirring well to combine. Bring the mixture to a simmer.

  • 4

    Add the cannellini beans and cheese tortellini to the pot. Allow them to cook according to package directions, typically 7-9 minutes, until the tortellini is al dente.

  • 5

    Once the tortellini is almost done, stir in the fresh spinach until it wilts, about 1-2 minutes.

  • 6

    Remove the pot from heat and gently mix in the nonfat Greek yogurt until the soup takes on a creamy consistency.

  • 7

    Season with salt, pepper, and Italian herbs to taste. Serve warm and enjoy your hearty, nutrient-packed bowl of soup.