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    Tortellini & Zucchini Soup

    Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad.


    • 2 tablespoons extra-virgin olive oil
    • 2 large carrots, finely chopped
    • 1 large onion, diced
    • 2 tablespoons garlic, minced
    • 1 teaspoon fresh rosemary, chopped
    • 2 14-ounce cans vegetable broth
    • 2 medium zucchini, diced
    • 9 ounces (about 2 cups) tortellini,, fresh or frozen, preferably spinach-&-cheese
    • 4 plum tomatoes, diced
    • 2 tablespoons red wine vinegar


    Step 1
    Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
    Step 2
    Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

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