Tortellini & Zucchini Soup

October/November 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4 (88 votes)

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.

"Highly recommend. I love this recipe. I also add salt & pepper as well as more rosemary, broth, & tomatoes than it calls for. I think next time I will add celery since I don't put in the carrots. "
Tortellini & Zucchini Soup

18 Reviews for Tortellini & Zucchini Soup


Awesome soup! I LOVED it, but the true test was my picky 9 year old daughter - she usually picks out all the veggies from any soups or casseroles I make, but not this time! She ate it all, and asked for seconds! I also have a health-conscious husband and a hungry 16 year old. Everyone was fighting over the last dregs from the pot.

I will definitely make this again (but maybe just for myself)!


The perfect soup - what a winner!!!!


I love this recipe! I've made it probably 10 times now, and I had to leave a comment. It's perfect when you're short on time, it's chilly out and you want some healthy comfort food. When made correctly, it looks exactly like the picture shown, and it's very easy to make.
One tip I do to make sure I have zucchini on hand is I buy it in bulk when on sale, and dice and blanch two zucchinis at a time and freeze them in a labeled zipper-top bag. Doing this doesn't take away from the taste. Also, when in a bind, I use dry tortellini, although I'm sure this is slightly less healthy than fresh or frozen. I also use a can of diced tomatoes, since I rarely have fresh on hand, and studies have shown that canned tomatoes are as healthy or even arguably healthier than fresh tomatoes. Enjoy this easy recipe! mmmm


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