Tortellini and Zucchini Soup


Warm This quick Tortellini and Zucchini Soup is a meal in itself. It’s simple to make and nutritious to eat. Regardless of the tortellini this dish is still a low fat meal. There is roughly 8 grams of fat per serving.

Tortellini stuffed with cheese and spinach works very well with this dish. They turn this regular vegetable soup into a hearty meal. Mini raviolis can also be used for this dish.

There’s nothing better than this Tortellini and Zucchini Soup on a cool fall evening. Serve it with some whole grain bread and a spinach or arugula salad and your all set for the evening.


  • 2 Tbls of light extra virgin olive oil
  • 1 bunch of long green onions, chopped
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, chopped
  • 1 tsp of fresh rosemary, chopped
  • 2 15oz cans of low sodium vegetable broth
  • 2 medium sized zucchini, sliced
  • 1 15oz can pf diced tomatoes
  • 1 16oz package of frozen tortellini
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper


  • Heat the oil in a large pot.
  • Add the onions, carrots, celery, garlic and rosemary and sauté for 3 minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce to a simmer and add the zucchini and tomatoes.
  • Add the tortellini and season with salt and pepper.
  • Cook the soup for about 30 to 40 minutes.

    Serves 6 people

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