Italian Tortellini Soup

Italian Tortellini Soup

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"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
Serving size has been adjusted!

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

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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.


  • 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.


  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...

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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...