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Vegetable Tortellini Soup
with basil / zucchini / mushrooms

Active: 35 minTotal: 35 min

Sun-dried tomatoes have rich umami flavor which makes a great foundation for this simple tomato soup.
Smarts: Use any type of tortellini you'd like here - a cheese or meat filling would both be great. If you make the soup ahead, just wait to stir the tortellini in until right before serving.

Tags

Ingredients

Servings:
4
Metric
Vegetable Tortellini Soup:
  • Tortellini, fresh or frozen - 10 oz
  • Onions, medium - 1, chopped
  • Garlic - 4 cloves, chopped
  • Tomatoes, sun-dried - 4, drained and chopped (from a can of sun-dried tomatoes in oil)
  • Zucchini - 12 oz, diced
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Basil (opt) - 6 leaves, chiffonade
  • Oil, olive - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Lemon juice - 1 tsp
  • Yogurt, plain or Greek - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tortellini - Cook tortellini according to package directions. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Sun-dried tomatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Zucchini / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. Basil - Chiffonade basil.

Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then onions. Saute until onions are soft, 3 to 4 minutes.
  2. Add garlic and sun-dried tomatoes. Saute for 1 minute.
  3. Add tomatoes (including liquid) and stock. Bring to a simmer. Simmer for 5 minutes.
  4. Optional step: If you’d like a smooth soup base, puree the soup with an immersion blender.
  5. Add zucchini and mushrooms to soup. Reduce heat to a low simmer and cover soup with a lid. Simmer until zucchini and mushrooms are tender, ~10 minutes.
  6. Remove soup from heat and stir in tortellini and lemon juice. Season with some salt and pepper.
  7. Divide soup between serving bowls. Top soup with yogurt and basil. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

This meal has 39 reviews

I love the immersion idea, my kids are more likely to eat it that way, the 3 year old doesn't like pieces of tomato. It may be a little spicy for her, but will possibly mix in some yogurt or coconut milk for them. This is an extremely fast recipe.

By: Kristine
Posted: Jun 23, 2019
Diet: Original

Keto friendly!

By: kati
Posted: Feb 03, 2019
Diet: Paleo

This is one of my favorite soups to make - super easy with great flavor.

By: Meryl
Posted: Oct 29, 2018
Diet: Vegetarian

Tasty and comforting on a rainy day, although nothing that blew my socks off. I had so many vegetables that I added about 1.5 cups of water to a 4 serving soup just so that it stayed...a soup.

By: Jenna
Posted: Oct 14, 2018
Diet: Original

I added Italian sausage to this, because my husband likes meat with dinner. Very good, will make again.

By: Anna
Posted: Oct 08, 2018
Diet: Original

Added a bunch of red pepper flakes for a kick. Very tasty.

By: Sundi
Posted: Sep 30, 2018
Diet: Paleo