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Italian Vegetable Tortellini Soup

Hello! I know so many people are requesting my recipes on my Instagram. I’m so sorry that I am not able to be quicker. Life is fairly busy for me as I am a new-ish mama to this precious lil girl. Miss Pepper Marie is almost 9 months old, is a olympic gold medalist at fighting sleep when she is exhausted, and she’s teething. I’m not complaining. I love her with my whole heart. It makes for slow recipe writing, blog updating, and food making.

Please bare with me. I promise. We are creating something super special here. My goal is to get at least one recipe tested, written, photographed, and posted weekly.  We’ll see how that all goes. Haha!

This is a total work in progress.

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Now, for this soup. oh my gracious is it good. You can really play around with it when it comes to the added veggies. I was going to add spinach in this as well, but I sorta forgot it. It’s kind of almost a ‘everything but the kitchen sink’ type of soup.

It’s delicious, nutritious, and EASY. what more could you ask for? I mean, really.

I love to pair it with bread, and some more bread because I don’t feel guilty about it. I hope y’all love it as much as me!

With love from my kitchen to yours,

Star

Italian Vegetable Tortellini Soup

A delicious, healthy, and super filling soup filled with vegetables and cheese tortellini.
Print Recipe
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins

Ingredients

  • 16 oz package cheese tortellini, frozen about 4 cups total cooked
  • 8 cups chicken broth low sodium, if available
  • 3 tbsp tomato paste
  • ½ cup half and half
  • 1 tsp olive oil
  • 1 medium yellow onion chopped
  • 4-5 cloves garlic minced
  • 1 cup carrots diced
  • 3 medium zucchini cut into small chunks (yellow squash works too)
  • 14.5 oz can fire roasted diced tomatoes (if you can't find fire roasted tomatoes, regular will work just fine)
  • 1 handful fresh basil
  • 2 tbsp Italian seasoning
  • 1 tsp Lawry's Seasoned Salt or to taste
  • ¼ tsp Pepper to taste

Instructions

  • In a large pot over medium heat, add olive oil and saute onions and garlic together until softened and fragrant. 
  • Add the carrots. Cook for another 5 minutes until softened. Then add tomatoes and zucchini and cook until zucchini is soft. Should only be a minute or two.
  • While the vegetables are cooking. Prepare the tortellini in another pot according to package directions. 
  • Add the chicken broth to the pot of vegetables. Bring to a boil and stir in the tomato paste, half & half, seasoned salt, pepper, Italian seasoning and basil.
  • Add the cooked tortellini to the soup and stir together. Salt and Pepper to taste.
    Garnish with freshly chopped basil and some grated parmesan. (optional)

Notes

Serving size: 1-1/2 cups 

Click here for WW Personal Points! 

WW Green Plan: 4 Points | WW Blue Plan: 4 Points | WW Purple Plan: 4 Points

263 calories 7g fat, 2g saturated fat, 4g fiber, 34g carbohydrates, 6.5g sugar, 14.5g protein 

 

Servings: 9
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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26 Comments

  1. I am having difficulty finding the tortellini you mention in this recipe? Any suggestions on places the sell them or an alternative? I didn’t know if the frozen ones would work or not.

  2. I am having difficulty finding the tortellini you mention in this recipe? Any suggestions on places the sell them or an alternative? I didn’t know if the frozen ones would work or not.

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