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    Home / Recipes / Soups and Stews

    Tortellini Zucchini Soup

    Jump to Recipe
    bowl of tomato soup with zucchini and tortellini with text Tortellini Zucchini Soup

    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).

    bowl of tomato soup with zucchini and tortellini

    Jump to:
    • ⏲️ Time needed
    • 🥘 Ingredients
    • 🌾 Adaptations for dietary restrictions
    • 📋 Instructions
    • ❄️ Freezer instructions
    • 📖 Recipe
    • 📌 Pin this recipe

    ⏲️ 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

    Tortellini Zucchini Soup

    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.
    4.50 from 4 votes
    Print Recipe Add to Collection Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Dish
    Cuisine Italian, Vegetarian
    Servings 5 servings
    Calories 470

    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
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    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

    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.
    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
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    📌 Pin this recipe

    bowl of tomato soup with zucchini and tortellini with text Tortellini Zucchini Soup

    bowl of tomato soup with zucchini and tortellini with text Tortellini Zucchini Soup
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    Posted by Mary Ann on September 8, 2012; Updated on September 16, 2021Filed Under: Bulk Cooking/Freezer Cooking Recipes, Favorite Recipes, Pasta Recipes, Quick & Easy Recipes, Soups and Stews, Stovetop Recipes, Vegetarian (or Vegetarian Option) Recipes

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