This hearty Italian Tortellini Soup makes a quick and delicious meatless meal for a busy weeknight.
I love that I can have this meal on the table in 20 minutes, and the pasta and vegetables make very filling.
My daughters are not big fans of tomatoes, so I wanted to make a tortellini soup that wasn’t tomato based. I added cherry tomatoes at the end of the cooking time to add tomato flavor without having the tomatoes cook down like a sauce. This worked well and my girls even had seconds of the soup!
Italian Tortellini Soup
Ingredients
- 1 Tablespoon olive oil
- 1 onion
- 1 yellow pepper
- 28 oz vegetable broth
- 1/2 teaspoon salt
- 1 teaspoon basil
- 1 zucchini
- 1 12 oz package cheese tortellini
- 1 pint cherry tomatoes
- 2 Tablespoon lemon juice
Instructions
- Heat the oil in a saucepan over medium heat and mince the onion and pepper.1 Tablespoon olive oil, 1 onion, 1 yellow pepper
- Sautee the onion and pepper in the oil for 5 minutes to soften.
- Add the broth, salt and basil and bring to a boil.28 oz vegetable broth, 1/2 teaspoon salt, 1 teaspoon basil
- Slice the zucchini and add it and the tortellini to the sauce pan. Cook for 8-10 minutes or as directed on the tortellini package.1 zucchini, 1 12 oz package cheese tortellini
- Halve the cherry tomatoes.1 pint cherry tomatoes
- Remove the soup from the heat and stir in the cherry tomatoes and lemon juice. Let rest 5 minutes before serving, and sprinkle with Parmesean cheese if desired.2 Tablespoon lemon juice
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Nutrition Information
Nutrition facts are estimates.
I love tortellini and your soup looks really good a must try this Lenten season
You have so many delicious Winter recipes on your blog! I am always looking for slow cooker meals like soups and stews this time of the year!
This looks great! I am always looking for a quick weeknight meal. Pinned and stumbled!
Yummy recipe! So glad you shared with us at Merry Monday. Hope to see you again at the next party.