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Summer Vegetable Soup
Summer is the perfect time for making this vegetable soup with its abundance of fresh produce. It's a nutritious and delicious meatless meal and gluten free too!
Course
Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
188
kcal
Author
Linda Warren
Ingredients
2
tablespoons
olive oil
1
medium yellow onion
chopped
1
medium zucchini
chopped
1
medium yellow squash
chopped
1 ½
cups
carrot
shredded
3
celery stalks
chopped
1 ½
cups
asparagus
chopped
4
cloves
garlic
minced
4
cans
low-sodium vegetable broth
14.5 ounces
2
cans
diced tomatoes
14.5 ounces
1
bay leaf
1
teaspoon
dried basil
9
oz
package cheese tortellini
Grated Parmesan cheese for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add onions, zucchini, squash, carrot, celery, and asparagus and sauté for 5 minutes.
Add garlic and sauté for an additional 5 minutes.
Pour in broth, tomatoes, and all of the seasonings.
Bring to a boil and add the tortellini. Continuing boiling for 5-7 minutes. Reduce heat to a simmer.
Add the basil, and cook for 5 minutes longer. Serve warm with a sprinkle of Parmesan cheese.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
27
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
781
mg
|
Potassium:
513
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
4805
IU
|
Vitamin C:
22.9
mg
|
Calcium:
113
mg
|
Iron:
2.8
mg