Tortellini & Zucchini Soup

Tortellini & Zucchini Soup

18 Reviews
From: EatingWell Magazine, October/November 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 2 large carrots, finely chopped
  • 1 large onion, diced
  • 2 tablespoons minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 2 14-ounce cans vegetable broth
  • 2 medium zucchini, diced
  • 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
  • 4 plum tomatoes, diced
  • 2 tablespoons red-wine vinegar


  • Active

  • Ready In

  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.
  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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 198 calories; 8 g fat(2 g sat); 4 g fiber; 27 g carbohydrates; 7 g protein; 34 mcg folate; 10 mg cholesterol; 7 g sugars; 4,661 IU vitamin A; 21 mg vitamin C; 88 mg calcium; 1 mg iron; 490 mg sodium; 400 mg potassium
  • Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1½ fat

Reviews 18

January 10, 2014
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By: jetchick24
Fantastic Vegetarian Soup! I love this soup! It's a quick and easy vegetarian option that tastes great and is hardy. It is very easy to alter based on the ingredients on hand. I actually omit the rosemary and use frozen basil from my summer garden. I also omit the red vinegar. I use fresh vegetables from my garden in the summer and early fall, but in the winter or when I am in a pinch for time I use a frozen mediterranean mix of veggies that has zucchini, summer squash, grean beans, carrots, peppers, and onion. I have also used canned diced tomatoes when fresh are not as available. Pros: Easy soup and easy to alter it based on the ingredients you have on hand.
March 23, 2013
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By: EatingWell User
MMMM! This recipe is so simple and easy. Most of the time I don't write reviews, but I have seriously made this twice a month since I came across it 3 months ago. It's filling and delicious. I normally use chicken broth and it still turns out amazing. Definitely a must try!
March 12, 2013
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By: sunshine spirit
Used ravioli instead of tortellini, yum yum!! This soup was very good!! I did make a few minor changes, instead of tortellini, I actually used spinach florentine ravioli by Rising Moon Organics as it had less calories and fat than any of the tortellini varieties I was finding. I just made sure the water was only very gently boiling before adding the ravioli to avoid having it break apart. I also added 2 stalks of chopped celery and a bit of chives (no onion for us!) I also added a little bit more rosemary after reading the previous reviews, and some yellow squash as well. We sprinkled a little Parmesan cheese on top and served with a slice of whole grain bread for dipping. Will definitely make this again!!
October 31, 2012
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By: EatingWell User
Delicious and fast This is a great, quick fix meal. I knew I'd be very short on time, so I chopped my veggies the night before and put into fridge. Then just proceeded from there. Outstanding. Cons: as with most EW recipes, and noted by others, needs salt and pepper
March 27, 2012
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By: EatingWell User
Best Post Back-Pack Meal Ever After a 3 day backpacking trip, I made a double batch of this for 3 manly guys and myself (female) after we got back to our camper. I had all the items diced, sliced, etc. ahead of time and liquids in one container seperate from the other items. The frozen tortellinis worked great as an ice pack and it only took 20 mins until it was ready to eat! Everyone loved it!!!!!! AND were fully satisfied after wards. I had made this before, using chicken broth and it was good, but the vegetable broth adds soooooo much more flavor!! Pros: Easy, Can Make Ahead, Everyone loved, DELICIOUS!! Cons: Prep work takes the most time, but minimal still
January 06, 2012
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By: thaliahdaniels
This is very yummy for a midnight snack, for slumber parties or for just a light dinner. Healthy, easy to prepare and is alright to add some thrills of yours in the menu. I got to try the for other grand soups.
September 24, 2011
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By: krol.nat
Mmm...:) Fresh, healthy, and not so complicated to prepare, although next time I will use more rosemary than it is recommended in the recipe:)
August 17, 2011
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By: GoodFun-GlutenFree
Quicky, healthy, light summer dinner! After a little salt and pepper this soup really came to life. I used a can of diced tomatoes in place of fresh, which added some extra liquid. It was also bland until some salt and pepper was added. Overall, really light and tasty, super fresh and totally healthy! Use up those summer zukes! Pros: Quick, easy, light, fresh Cons: Needed extra seasoning
July 27, 2011
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By: juliet7013
Amazingly fresh soup! This soup was amazing! I am normally a hater of zucchini, but I loved this soup! It tasted very fresh and clean and was light enough to eat in the middle of the summer. I added salt and pepper to the veggies when I sauteed them and used 4 cans of the vegetable broth.
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