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Vegetable Tortellini Soup
with basil / zucchini / corn / mushrooms

Active: 35 min Total: 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. If you make the soup ahead, just wait to stir the tortellini in until right before serving.


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
  • Corn kernels, frozen - 1 cup
  • 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


  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.
  5. Corn - Defrost corn.

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  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 corn, 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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