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).
⏲️ Time needed
Tortellini Zucchini Soup is so quick and easy that it is perfect for a healthy last-minute meal on a busy day. It can be on the table in under 20 minutes, and if it’s prepped for the freezer, it can go from freezer to table in about 10 minutes.
🥘 Ingredients
- Olive oil
- Onion
- Zucchini
- Chicken or vegetable stock
- Dried basil
- Bay leaf
- Crushed tomatoes
- Salt
- Black pepper
- Frozen tortellini (cheese or meat)
- Dried parsley
🌾 Adaptations for dietary restrictions
Vegetarian: Using vegetable stock, this soup is vegetarian so no adaptations are needed.
Gluten-free: If you would like to make a gluten-free version, you could substitute gluten-free pasta like Udi’s gluten-free ravioli. Be sure to adjust the cooking time if you use pasta other than tortellini.
📋 Instructions
If you’re preparing to serve:
In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Add the 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.
❄️ Freezer instructions
Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
Freeze and label each container with the following instructions:
Tortellini Zucchini Soup
Bring 6 cups of chicken or vegetable 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.
📖 Recipe
Tortellini Zucchini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 zucchini, diced
- 6 cups chicken or vegetable stock
- 1 teaspoon dried basil
- 1 medium bay leaf
- 28 ounce can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 19 ounce bag frozen tortellini, cheese or meat
- 1 tablespoon 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 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 the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
- Freeze and label each container with the following instructions: "Bring 6 cups of 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
Nutrition per serving
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