Tortellini Vegetable Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Tortellini (Tricolor)
- 1 onion
- 1 Leek
- 250 grams carrots
- 150 grams Celery
- 400 milliliters Vegetable broth (from a jar)
- 1 bunch Dill
- salt (and pepper)
Preparation steps
1.
Peel onion and cut into large cubes. Rinse leeks, drain and cut into 1 cm (approximately 1/2 inch) wide strips. Peel carrots cut into quarters lengthwise and then cut into 5 cm (approximately 2 inch) long pieces.
2.
Peel celery and cut into 1 inch long pieces. Heat broth in a pot, add tortellini and cook for 16 minutes. 10 minutes before the end of cooking, add vegetables and seasonwith salt and pepper. Serve garnished with dill sprigs.
