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Tortellini Soup
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Friendly URLs: /tortellini-soup
30 minutes
6 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
parmesan cheese
gluten-free
(?)
Has gluten from:
tortellini (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
tortellini (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
heavy cream
tortellini (dry)
parmesan cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
tortellini (dry)
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 87.7% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 21.1% of RDA
• Carbs: 24.0% of RDA
• Fat (total lipid): 17.3% of RDA
• Fiber: 35.4% of RDA
• Fructose: 10.4% of RDA
• Protein: 12.0% of RDA
• Sodium: 87.7% of RDA
• Sugar: 25.3% of RDA
• Vitamin A (IU): 37.0% of RDA
• Vitamin B6: 18.3% of RDA
• Vitamin C: 17.4% of RDA
• Iron: 0.2% of RDA
• Magnesium: 31.2% of RDA
• Manganese: 12.4% of RDA
• Niacin: 24.9% of RDA
• Potassium: 17.2% of RDA
• Zinc: 12.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
66.0
g
Calories
423
 
Fiber
9.91
g
Iron
0.038
mg
Protein
13.5
g
Sodium
1184
mg
Sugars
7.90
g
Fat (total lipid)
10.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
unsalted.
 
1
whole
+
-
 
diced.
 
2
cloves
+
-
 
minced.
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1
tbsp
+
-
 
 
4
cups
+
-
 
 
1
can
+
-
 
28-ounce can.
 
1/2
cups
+
-
 
 
2
leaves
+
-
 
 
1
box
+
-
 
 
1/2
cups
+
-
 
fresh basil leaves, thinly sliced, plus more for garnish.
 
1/2
cups
+
-
 
grated.
 
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PREPARATION
1.
Melt the butter in a Dutch oven over medium heat.
2.
Add the onion, garlic, salt, and pepper and cook, stirring frequently, until tender, about 6 minutes.
3.
Stir in the vinegar. Add the crushed tomatoes and their juices, broth, cream, and bay leaves and bring to a boil.
4.
Reduce the heat to a simmer and simmer for 5 minutes.
5.
Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini).
6.
Remove from the heat, remove and discard the bay leaves, and stir in the basil.
7.
Ladle into bowls and top with Parmesan cheese and more basil, if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 423
Protein 13.5 g
Carbohydrates 66.0 g
Iron 0.04 mg
Fiber 9.91 g
Calcium 4.11 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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