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–+ servings
A close-up bowl of Vegetable Tortellini Soup with colorful vegetables and fresh herbs.

Vegetable Tortellini Soup

A hearty and flavorful soup packed with vegetables and cheese tortellini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots diced
  • 1 cup Celery stalks diced
  • 1 cup Zucchini diced
  • 1 can (15 ounces) Diced tomatoes undrained
  • 6 cups Vegetable broth
  • 1 teaspoon Dried Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 package (9 ounces) Refrigerated cheese tortellini
  • 1/4 cup Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in zucchini, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
  5. Add the tortellini to the pot and cook according to package directions, usually 3-5 minutes, until heated through.
  6. Ladle soup into bowls and garnish with fresh parsley.

Notes

You can add other vegetables like spinach, bell peppers, or peas. For a richer flavor, you can use chicken broth instead of vegetable broth.

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