Quick Tortellini Soup

Quick Tortellini Soup is one of my favorite recipes because it is easy, fast and includes lots of fresh veggies. I actually first made this recipe while in the nutrition program at the University of Oklahoma in our food preparation lab. I can’t believe I am still making it ten years later, but I guess that means it’s good right? I have altered the recipe to feed a larger crowd, but this is a soup that you could modify in many ways depending on what you have on hand.

Quick Tortellini Soup
-2 T. vegetable oil
-1 onion, chopped
-2 zucchini, chopped
-1½ C. carrots, chopped
-2 cloves garlic, minced
-32 oz. low-sodium chicken broth (or vegetable broth)
-2 ears corn, cut off the cob (or 1 C. frozen corn) 
-½  pint cherry or grape tomatoes, halved
-1 t. pepper
 -½ t. salt
-9 oz. package fresh tortellini (whole wheat if you can find it)
-parmesan cheese, freshly shaved or grated
-1 handful fresh basil, torn
1. In a soup pot or dutch oven, heat oil until hot over medium heat.  Add onion, zucchini, carrots and garlic.  Cook, stirring often until onion is limp, about 5 minutes.
2. Add tomatoes, salt, pepper and broth.  Heat to boiling.
3. Stir in tortellini and corn.  Reduce heat to medium and simmer until tortellini are tender (about 5-6 minutes).  
4. Serve with a sprinkling of parmesan cheese and fresh basil.  
Fresh, easy, fast and delicious!
  • Alisa September 15, 2010 at 3:39 pm

    I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  • Alysa September 15, 2010 at 4:17 pm

    Thank you Alisa, I added it!

  • Nutrition Nibble Monday | Nina's Nibbles August 23, 2011 at 11:20 am

    […] a side note – I made a very yummy tortellini soup this evening! The recipe was taken from here. It passed the David […]