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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.

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
  • 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

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.
  5. Corn - Defrost corn.

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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 corn, tortellini, and lemon juice. Season with some salt and pepper.
  7. Divide soup between serving bowls. Top soup with yogurt and basil. Enjoy!

Nutrition Facts

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

Ratings

Original (61)
Gluten-free (5)
Paleo (4)
Vegetarian (9)

40 reviews

This was tasty and pretty easy to put together, but I expected just a little more flavor with all of the awesome ingredients. Everyone in my family loved it, though, and went back for seconds. We had cheddar biscuits with our meal. This was a good solid meal, and we will make this again.

By: Mindy
Posted: Apr 09, 2020
Diet: Original
0 Helpful

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
0 Helpful

Keto friendly!

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

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

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

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
0 Helpful

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
0 Helpful