Tortellini and Zucchini Soup

Tortellini and Zucchini Soup

There’s nothing better than this Tortellini and Zucchini Soup on a cool fall evening. Serve it with some whole grain bread and a spinach or arugula salad and your all set for the evening.

Serves 6 people


  • 2 Tbls of light extra virgin olive oil

  • 1 bunch of long green onions, chopped

  • 2 carrots, diced

  • 2 stalks of celery, diced

  • 2 cloves of garlic, chopped

  • 1 tsp of fresh rosemary, chopped

  • 2 15oz cans of low sodium vegetable broth

  • 2 medium sized zucchini, sliced

  • 1 15oz can pf diced tomatoes

  • 1 16oz package of frozen tortellini

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper


  • Heat the oil in a large pot.

  • Add the onions, carrots, celery, garlic and rosemary and sauté for 3 minutes.

  • Pour in the vegetable broth and bring to a boil.

  • Reduce to a simmer and add the zucchini and tomatoes.

  • Add the tortellini and season with salt and pepper.

  • Cook the soup for about 30 to 40 minutes.

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