Italian Vegetable Tortellini Soup

A delicious, healthy, and super filling soup filled with vegetables and cheese tortellini.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Author Star | the skinnyish dish


  • 16 oz package cheese tortellini, frozen about 4 cups total cooked
  • 9 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
  • 2 medium zucchini cut into small chunks
  • 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


  1. In a large pot over medium heat, add olive oil and saute onions and garlic together until softened and fragrant. 

  2. Add the carrots, zucchini, and diced tomatoes. Cook for about 5 minutes.
  3. While the vegetables are cooking. Prepare the tortellini in another pot according to package directions. 

  4. 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.

  5. Add the tortellini and cook together for a few minutes, add a pinch of salt & pepper to taste. Garnish with freshly chopped basil and some grated parmesan. (optional)

Recipe Notes

Serving size: 1-1/2 cups 

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