This Tortellini Soup is a super delicious, filling meal that comes together in only about 30 minutes! It’s packed with the classic soup ingredients like onion, garlic and carrot and adds in fennel and zucchini to add more interesting flavour. You’ll want to make this soup on repeat!
Ingredients in Tortellini Soup
- olive oil
- yellow onion, garlic
- carrot, fennel, and zucchini
- 1 can (28 oz) diced tomatoes
- low sodium vegetable broth
- red pepper flakes, salt, black pepper, dried thyme, basil
- 12 oz (350 g) cheese tortellini
- spinach
- fresh basil or parsley
- lemon juice
- grated parmesan for garnish* optional
An easy, flavour packed meal
I love making soups for an easy, simple meal. If you don’t mind chopping veggies, soups are one of the easiest things to throw together! Once all the ingredients are in the pot you don’t need to do much more aside from giving it a stir every once in a while.
This soup packs in lots of veggies adding lots of nutrition and fibre into this meal. The cheese tortellini adds a bit of protein and lots of satisfaction! You could sub these for tortellini of choice. The nice thing about soups is that you can customize them with what you have on hand or to your preferences, and it usually always works out.
If you try this recipe, be sure to leave a star rating and review below so I know what you think!
If you loved this recipe, check out some other soups on my blog like this Pumpkin Lentil Soup, or this Sheet Pan Butternut Squash Soup, or some pasta recipes like this Lemon Parmesan Pasta Primavera!
Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 large cloves garlic, minced
- 1 large carrot, diced
- 1 bulb fennel, diced
- 1 small zucchini, diced
- 1 can (28 oz) diced tomatoes
- 5 cups low sodium vegetable broth
- Pinch red pepper flakes and black pepper
- 1/2 tsp each of dried thyme, basil
- 1/4 tsp salt plus more to taste
- 12 oz (350 g) cheese tortellini
- 3 cups spinach, roughly chopped
- 1/4 cup chopped fresh basil or parsley
- Juice of 1/2 a lemon
- grated parmesan for garnish
Instructions
- Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini.
- Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender.
- Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice.
- Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
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