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Simple Truth Organic Fat Free Vegetable Broth -- 32 fl oz

Simple Truth Organic Fat Free Vegetable Broth
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Simple Truth Organic Fat Free Vegetable Broth -- 32 fl oz

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Simple Truth Organic Fat Free Vegetable Broth Description

  • Organically Grown
  • Plant Based
  • Gluten Free
  • USDA Organic
  • Non-GMO

Soup Up Your Recipes!

Simple Truth Organic® Broths are fabulously flavorful and free from artificial flavors and preservatives. Keep this

versatile cooking staple on hand to provide the perfect base for soups, stews, and sauces. Use for deglazing, braising, or as a cooking liquid for rice and grains.
The possibilities are endless!


Stove Top: Pour contents into saucepan. Heat slowly until hot, stirring occasionally.
Caution: Product and container will be hot. Use potholders and handle carefully to avoid burns.

Microwave: Do not microwave in container. Empty contents of container into a microwave-safe bowl. Cover. Microwave on high for 3 minutes††, or until hot. Let stand in microwave for one minute, then stir.
Caution: Product and container will be hot. Use potholders and handle carefully to avoid burns.
††Since microwave ovens vary in power, you may need to adjust your cooking time.

Free Of
Gluten, GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
Amount Per Serving% Daily Value
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium490 mg21%
Total Carbohydrate1 g0%
  Dietary Fiber0 g0%
  Total Sugars0 g
    Includes Added Sugars0 g0%
Protein0 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron0 mg0%
Potassium20 mg0%
Other Ingredients: Water, organic vegetable puree (celery, carrot), organic vegetable juice concentrates (celery, onion, carrot), sea salt, organic tomato paste, yeast extract, organic caramelized sugar, organic turmeric (color), organic onion powder, natural flavor.

Preparation Instructions: Do not dilute. Shake well before use, some settling will occur. Refrigerate any leftovers.

Do not purchase if tamper-evident ring is broken, unscrewing cap breaks foil seal.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Lemon Tortellini Soup

Nothing summers up a soup like a spritz of lemon and a sprig of dill! Make a summer meal out of this lemon tortellini soup recipe – a Greek twist on the Italian classic. Its creamy, lemony veggie broth is reminiscent of the traditional Greek soup avgolemono, yet it’s loaded with bite-sized pasta and a generous bunch of vibrant spinach. The addition of tortellini and spinach transform the light starter soup into a satisfying meal. Chill for a soup to beat the heat, or keep it steamy for a cozy evening meal. Don’t save leftovers more than a day as the tortellini can quickly lose their texture. Two White Soup Bowls are Filled With a Lemon Tortellini Soup Recipe, Filled With Fresh Dill, Lemon Slices and Tortellini |

Lemon Tortellini Soup

  • 1 (12 oz.) bunch spinach, coarsely chopped
  • 1 bunch fresh dill (coarsely chopped)
  • 8 cups vegetable stock
  • 1 (10 oz.) pkg. tortellini
  • 2 lemons or 1/4 cup lemon juice
  • 4 large eggs
  • Salt and pepper to taste


  • Extra virgin olive oil
  • Parmesan
  1. In large pot, bring vegetable stock to a boil.
  2. Add tortellini and cook 3 minutes. Remove tortellini from stock using slotted spoon and place into 4 bowls. Set stock and tortellini bowls aside.
  3. In medium bowl, whisk lemon juice, eggs and black pepper until combined.
  4. Bring stock back to low simmer. With ladle, gradually drizzle 1 cup stock into egg mixture, whisking constantly so the broth warms the eggs without cooking them.
  5. Pour warm egg mixture into simmering broth pot. Whisk 6 minutes or until mixture is slightly thick.
  6. Season with salt and pepper to taste.
  7. Remove from heat and add spinach and dill, stirring until wilted.
  8. Ladle soup into tortellini bowls and top with a drizzle of extra virgin olive oil and shaved parmesan.

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