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.

Servings per Recipe: 5 servings

Calories per Serving: 470

Prep Time: 5

Cook Time: 15

Total Time: 20

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4.50 from 4 votes

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

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