• Renee Little, R.D.

Recipe - Tortellini Soup

This is one of my favorite recipes! My husband and I love to enjoy this soup on a cold winter day and it's a favorite go to for me for lunches. One tip for leftovers - I usually make the broth with veggies first and cook the pasta separate. Then I add the pasta to the soup as I serve it each day. This keeps the pasta from getting overly saturated with water.

tortellini soup
Place it in your favorite bowl to add an element of elegance to your meal.

Tortellini Soup


  • 2 Tbsp olive oil

  • 1 1/2 cups chopped carrots (about 4)

  • 1 1/2 cups red pepper

  • 1 cup chopped celery (about 3 stalks)

  • 2 cups chopped green beans , about 1-inch pieces

  • 2 cups chopped zucchini (about 2 small)

  • 3 (14.5 oz) cans sodium free chicken broth or vegetable broth

  • 2 (14.5 oz) cans sodium free diced tomatoes

  • 1 tsp each dried basil and rosemary , crushed

  • 1/2 tsp dried thyme

  • Salt and ground black pepper , to taste

  • 1 (9 oz) package refrigerated 3-cheese tortellini

  • 3 cups packed spinach

  • Shredded Romano or Parmesan cheese , for serving


  1. Heat olive oil in a large pot over medium-high heat. Add carrots, red pepper and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.

  2. Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes (use at least 2 minutes less than directions listed on package. Stir in spinach and cook 2 minutes longer.

  3. Serve warm topped with Romano or Parmesan cheese

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