Name: Tortellini Zucchini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp Olive Oil; 1 medium onion (chopped); 2 zucchini (diced); 6 cups chicken stock; 1 tsp. dried basil; 1 medium bay leaf; 1 - 28 oz. can crushed tomatoes; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 19 oz. bag frozen tortellini (cheese or meat); 1 Tbsp. dried parsley

Tortellini Zucchini Soup is an easy 20 minute soup that is good to the last drop—so good that you might need to double the recipe! It freezes well, so it’s a good dish to stock your freezer. Use vegetable broth for a vegetarian option, or add fresh spinach for extra nutrients.

I recently tried this yummy tortellini soup that surprised everyone with how good it was. I made lots extra, but even with the extra we ended up with barely enough to pack my husband a serving for lunch the next day! It was very quick and easy to prepare and could easily be made into a freezer recipe (instructions included).

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5 from 1 vote

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Tortellini Zucchini Soup is an easy 20 minute soup that is good to the last drop—so good that you might need to double the recipe! It freezes well, so it’s a good dish to stock your freezer.

Ingredients

2 Tbsp Olive Oil
1 medium onion, chopped
2 zucchini, diced
6 cups chicken stock
1 tsp. dried basil
1 medium bay leaf
1 - 28 oz. can crushed tomatoes
1 tsp. salt
1/2 tsp. freshly ground black pepper
19 oz. bag frozen tortellini, cheese or meat
1 Tbsp. dried parsley

Instructions

If preparing to serve:

In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
Add the chicken stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.

If preparing to freeze:

Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender. Remove from heat and add all ingredients except chicken stock and stir gently.
Freeze and label each container with the following instructions: "Bring 6 cups of chicken stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."

Notes

Use vegetable broth for a vegetarian option, or add fresh spinach for extra nutrients.

Nutrition facts are using cheese tortellini.

Nutrition

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Tortellini Zucchini Soup