Tomato Zucchini Soup

Tomato 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! Cheese tortellini and other fast ingredients make our Tomato Zucchini Soup a quick and hearty meal full of Italian flavor that is sure to be a hit with the whole family.

Video

Ingredients

• Olive oil
• Onion
• Zucchini
• Chicken stock or vegetable broth
• Dried basil
• Bay leaf
• Crushed tomatoes
• Salt
• Black pepper
• Frozen tortellini (cheese or meat)
• Dried parsley

See recipe card for amounts.

How to make Tomato Zucchini Soup

Chop the onion and dice the zucchini. 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 chicken or vegetable broth, basil, bay leaf, crushed tomatoes, salt, and pepper.

Stir soup 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.

Tips

• If you prefer a smoother consistency, before adding the tortellini, use an immersion blender to smooth out the soup base. Do not overblend, since the tortellini needs the liquid to cook.
• Try substituting fresh basil and fresh parsley for the dried basil and dried parsley (1 tablespoon fresh herbs = 1 teaspoon dry herbs).
• As with any pasta soup, leftover pasta tends to swell as it absorbs the liquid from the soup. This soup recipe makes only five servings, but if you think you will have leftovers or are not planning to serve the soup immediately, consider these alternate prep options. Either prepare the soup up to the point of adding the pasta, store the two parts in the refrigerator separately until ready to serve, then add the pasta and cook for 8 minutes; or prepare the soup as directed but cook the pasta separately in water or broth, then strain and store separately, and add tortellini to each bowl with soup.
• For a spicy version, add crushed red pepper flakes when you add the herbs.
• Serve topped with Parmesan cheese if you'd like.

❄️ Freezer instructions

Chop the onion and dice the zucchini. 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:

📖 Recipe

Tomato Zucchini Soup

4.50 from 4 votes

Tomato 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, too.

AuthorAuthor: Mary Ann

Add to Collection Go to Collections

Print Email Share Pin

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Dish

Cuisine Italian, Vegetarian

Servings 5 servings

Calories 470

Ingredients

  

.5x1x2x3x

• 2 tablespoons olive oil
• 1 medium onion
• 2 medium zucchini
• 6 cups chicken or vegetable stock
• 1 teaspoon dried basil
• 1 medium bay leaf
• 28 ounces crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 19 ounces frozen tortellini, cheese or meat
• 1 tablespoon dried parsley

Cook ModePrevent your screen from going dark

Instructions

If preparing to serve:

• Chop onion and dice zucchini.
  1 medium onion, 2 medium zucchini
• 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.
  2 tablespoons olive oil
• Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
  6 cups chicken or vegetable stock, 1 teaspoon dried basil, 1 medium bay leaf, 28 ounces crushed tomatoes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
• 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.
  19 ounces frozen tortellini, 1 tablespoon dried parsley

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

Vegetarian: Using vegetable stock and cheese ravioli, 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.

If you'd like, add fresh spinach for extra nutrients.

Nutrition facts are using cheese tortellini.

Nutrition per serving

Calories: 470 calCarbohydrates: 63 gProtein: 22 gFat: 15 gSodium: 1302 mgFiber: 8 gSugar: 15 g