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.

Ingredients

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

Instructions

Heat oil in large pot over medium heat. Add garlic, celery, onion, carrots and cook 5 to 10 minutes, until tender.
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!