Vegetarian Tortellini Soup
Vegetarian Tortellini Soup - Italian culinary delights to spoon up. | Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Mashed tomatoes have a particularly high content of lycopene. This is a secondary plant substance that effectively protects our body cells from free radical damage.
Essential oils and secondary plant compounds from thyme flatter the intestines by promoting the formation of digestive juices.
Missing the zing in the tortellini soup? Then fry the tortellini in a pan before adding them to the soup; this conjures up great roasted flavors in the dish, or just add a pinch of cayenne!
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,404 mg | (35 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 shallot
- 2 garlic cloves
- 1 red Pepperoncini
- 3 Tbsps olive oil
- 1 Tbsp white balsamic vinegar
- 28 ozs chunky tomatoes
- 12 ozs Vegetable broth
- ½ bunch thyme
- salt
- peppers
- 8 ozs White bean (can; drained weight)
- 9 ozs vegetarian Tortellini
- 2 ozs vegan Parmesan
- 1 tsp Organic lemon zest
Preparation steps
Peel and finely slice the shallot and garlic. Wash and slice the chili peppers. Heat 2 tablespoons olive oil in a saucepan, add shallot, garlic and hot peppers. Sauté over medium heat for 2 minutes.
Add vinegar, then add tomatoes and pour broth. Wash thyme, shake dry, pluck half of the leaves and add to the soup; salt and pepper. Stir well, bring to a boil and cook over medium heat with the lid closed for 5 minutes.
Meanwhile, drain beans, rinse and drain. Add to soup along with tortellini and continue cooking for about 5 minutes. Meanwhile, grate Parmesan cheese.
Divide soup among 4 plates. Serve sprinkled with Parmesan shavings, lemon zest and remaining thyme, and drizzled with 1 tablespoon olive oil.
