Tortellini Vegetable Soup

easy and delish
Easy and delish
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1 tbsp Olive oil extra-virgin
1 ½ cup Bell pepper diced
½ cup Onion diced
2 cloves Garlic minced
¼ tsp Crushed red pepper or to taste, optional
1 (28-oz) can Can crushed tomatoes preferably fire-roasted
1 (15-oz) can Vegetable broth or reduced-sodium chicken broth
1 ½ cups Water hot
1 tsp Marjoram dried, or basil
1 (6- to 9-oz) package Cheese tortellini fresh or frozen, or meat, preferably whole-wheat
2 cups Zucchini diced, about 2 medium
Black pepper freshly ground, to taste

Nutritional information


Tortellini Vegetable Soup


Tortellini & Vegetable Soup, packed with veggies and hearty cheese tortellini, this super simple soup recipe makes for a perfect dinner when you are craving Italian food. A mix of vegetables, simmered with dried basil and whole-wheat cheese (or meat) tortellini in a vegetable broth. Finish each bowl off with a grind or two of fresh black pepper and serve with crusty bread. It’s delicious! 

To keep things simple and easy, I use my favorite store-bought cheese tortellini. This dish is endlessly adaptable: Go for ravioli instead of tortellini, use frozen bell pepper and onion instead of fresh, and opt for chicken broth instead of the vegetable. I like to add some hot pepper flakes to enhance the flavor of the dish. However, feel free to increase or scale back the spice level as needed. This vibrant soup is made in one pot, and you can have it on the table in less than half an hour.

To make the Tortellini & Vegetable Soup, you will need the following ingredients:

Ingridiens for Tortellini Vegetable Soup

Steps to make Tortellini Vegetable Soup


Cook bell pepper-onion mix and garlic


In a large saucepan or Dutch oven over medium heat heat 1 tablespoon extra-virgin olive oil. Add 2 cups pepper-onion mix, 2 minced garlic cloves and ¼ teaspoon crushed red pepper or to taste. Cook, stirring, for 1 minute.


Add tomatoes, broth, water, and basil


Add 1 can crushed tomatoes, 1 can broth, 1 ½ cups hot water and 1 teaspoon dried basil or marjoram. Bring to a rolling boil over high heat.


Add tortellini


Add 1 package tortellini and cook for 3 minutes less than the package directions specify.


Add zucchini


Add 2 cups of diced zucchini and return to a boil. Cook for about 3 minutes until the zucchini is crisp-tender. Season with freshly ground pepper to taste.



Ladle the soup into bowls, serve and enjoy!

This Tortellini & Vegetable Soup is comforting, filling, and yummy. It’s packed with veggies and hearty tortellini, and you can have it on the table in just 25 minutes. Made this? Tag us @cookmerecipes on Instagram and hashtag #cookmerecipes!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Quick and easy tortellini soup! Thanks for sharing healthy recipe.

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