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Italian Tortellini Soup

"This hearty pasta and bean soup features cheese-filled tortellini, zucchini, tomatoes and other vegetables simmered in chicken broth."
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50 m servings 216 cals
Original recipe yields 6 servings


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
  2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.

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Read all reviews 42
  1. 58 Ratings

Most helpful positive review

This was so good! The only change I made was the plum tomatoes. I didnt have any so I used a small can of diced tomatoes (drained).

Most helpful critical review

Did I do something wrong? I followed the recipe exactly and it was so bland except the tortellini itself. Perhaps a different broth could have helped, but I used a lower sodium healthy one like...

Most helpful
Most positive
Least positive

This was so good! The only change I made was the plum tomatoes. I didnt have any so I used a small can of diced tomatoes (drained).

Simply delicious! I made this for a ladies lunch. Not many of us like zucchini so I substituted a bit of fresh spinach for it. (Though you should add the spinach late, for around five minutes of...

This one's a keeper! I might omit zucchini next time, it got too soggy... maybe just cut them thicker

Loved this, tho’ I did improvise somewhat (and once I tinkered with it a 5-star soup). I detested carrots as a kid and still do – and I detest the sweetness they lend to stocks and soups, so I l...

This was very tasty! I substituted one bag of mixed frozen soup vegetables for all the veggies listed, and didn't add tomatoes. I also added fresh spinach and Italian seasoning. I made it for a ...

Made just as written. It was quite tasty but missing a bit of zing. I think some ground mild Italian sausage would add the kick it is missing. I added white pepper to my servings and that helped...

This soup sure puts the one I made last time to shame. My tortellini soup was basically broth and torts. The beans give it a nice pasta-fazooool taste to it. I had no celery. I had no onions...

Add some fried bulk italian sausage to this!! UMMM..

This was wonderful! I didn't have thyme, so I added some italian seasoning, orageno, garlic salt, salt and pepper (all to taste). I also included a pound of italian turkey sausage. It was ama...