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Tortellini Vegetable Soup #Recipe

Fast, Easy, & Delicious
5 from 4 votes
Servings 4


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 small zucchini diced
  • 1 medium carrot peeled and diced
  • 5 1/2 cups chicken stock
  • 1 teaspoon dried basil more if fresh
  • 1 bay leaf
  • 1/2 cup canned crushed tomatoes
  • 1/2 teaspoon salt
  • 8 to 9 ounces fresh or frozen tortellini cheese or meat filled
  • 2 to 3 tablespoons chopped fresh parsley
  • Black pepper to taste


  • Cut up your onion, zucchini, and carrot and place them in a deep pot on medium heat and saute them with the olive oil and cook, stirring occasionally, until the onions become soft and translucent. This will take 5-10 minutes.
  • Next, you'll want to add the chicken stock, basil, bay leaf, tomatoes, and salt. Bring the heat up and bring the mixture to a low boil. Add in tortellini. I chose a multicolor pasta but really just any cheese tortellini will work. Cook for two minutes and then lower heat down to a simmer and cook an additional 5 minutes. Add in parsley and pepper and cook one last minute.