Tortellini and Vegetable Soup
Tortellini and Vegetable Soup is rated
out of
5 by
22.
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4
For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.
Ingredients:
- 2 Tbs. olive oil, plus more for drizzling
- 2 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, thinly sliced
- 2 zucchini, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 6 cups chicken or vegetable broth
- 1 lb. fresh cheese tortellini
- 2 plum tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
Directions:
Sauté the vegetables
In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
Cook the tortellini
Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.
Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
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Rated 5 out of
5
by
RO12 from
Fantastic
Just made this - so very easy to make with great fresh, simple and healthy flavors. We love it and plan on serving this for guests.
Date published: 2025-03-12
Rated 5 out of
5
by
mtnmom from
Delicious and fresh!
I love the fresh taste the vegetables retained by not overcooking. I used Trader Joe's mirepoix, added three minced cloves of garlic and three sprigs of fresh thyme. Added pesto to the pot to my desired taste at the end of cooking and cooked the tortellini separately and spooned it into the bowls first so it wouldn't get mushy. A little parmesan added at serving time was the perfect topper. The recipe fed two of us and I'll freeze the rest, adding tortellini next time! I'll also consider adding more veggies - French green beans, kale, spinach...
Date published: 2022-05-09
Rated 5 out of
5
by
Kate from
Comforting and Healthy Family Meal
I love this recipe and turn to it time and time again on a cold day. It’s easy and delicious exactly as written. I’ve substituted diced canned tomatoes and dried parsley when I didn’t have fresh on hand, and that turned out well, too.
Date published: 2020-12-18
Rated 4 out of
5
by
SamG from
Good vegetarian or chicken soup
This was a solid recipe but felt it lacking in flavor. 2nd time I made this I added 1/2 chopped onion and 3 smashed cloves of garlic. Since I was using canned tomatoes, I added with the broth, as well as 2 T tomato paste. I added a parm cheese rind to the broth and let that simmer for about 20 minutes before adding several handfuls of kale and the chopped parsley. This had much more flavor depth. Agree the pesto is a must. This is now in my rotation. Thanks!
Date published: 2020-02-16
Rated 5 out of
5
by
Hiker lady from
Great soup!
We are vegetarians and always looking for new recipes. This is a great recipe! I did not change a thing. The dollop of pesto is a must, I think, because it adds so much flavor. Really good!
Date published: 2019-12-12
Rated 5 out of
5
by
chelseabythesea from
easy simple but a solid meal
left off the parsely . and traded the zucchini for orange bell peppers because that is what i had. kids loved it too. will definetly put it into our regular rotation
Date published: 2019-12-05
Rated 5 out of
5
by
Danni from
Perfect for a cold day
So amazing and easy. I am not the best when it comes to soups and this soup is so flavorful easy to make. I used chicken broth and added Wegman's Lemon Pepper chicken to make it a chicken tortellini. So good!
Date published: 2017-10-22
Rated 5 out of
5
by
Jessidm from
Simple and Delicious
This soup was hearty, tasty and so simple to make.Took me 20 minutes from start to finish. I added extra vegetables. I added thin slices of potatoes, corn and broccoli as well. Served it with some Italian bread. Served 5 of us with a small bowl of left overs in the fridge.
Date published: 2017-02-09