Hearty & Easy Tortellini Zucchini Soup: Your 20-Minute Weeknight Meal Solution

Discover the ultimate weeknight savior: our Tortellini Zucchini Soup! This delightful soup is an incredibly easy, flavor-packed dish that comes together in just 20 minutes. It’s so utterly satisfying that you might find yourself doubling the recipe to ensure there’s enough for everyone and perhaps even some delicious leftovers. Featuring tender cheese tortellini nestled in a rich tomato-zucchini broth, this soup combines simple, wholesome ingredients to create a quick and hearty meal brimming with authentic Italian flavors. It’s a guaranteed family favorite that will warm both body and soul.

Looking for more innovative ways to enjoy your zucchini harvest or stock your freezer with healthy meals? Be sure to explore our Freezer-Friendly Zucchini Lasagna and our versatile Easy Cheesy Zucchini Quiche for more fantastic zucchini recipes that are perfect for meal prepping and busy schedules.

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Why You’ll Love This Tortellini Zucchini Soup

There are countless reasons why this Tortellini Zucchini Soup will become a staple in your kitchen. First and foremost, its incredible speed makes it ideal for hectic weeknights when you need a nutritious, homemade meal on the table fast. With a total time of just 20 minutes, it’s quicker than ordering takeout! Beyond its speed, this soup is a celebration of simple, fresh flavors. The sweetness of zucchini, the tang of crushed tomatoes, and the comforting chewiness of tortellini come together in a symphony of taste that appeals to all ages. It’s also remarkably versatile, easily adapted to suit various dietary needs, and can even be made ahead and frozen for ultimate convenience. Whether you’re a seasoned chef or a beginner cook, this recipe’s straightforward steps and delicious results are sure to impress.

Watch How to Make It: Video Guide

For a visual step-by-step guide to preparing this delicious Tortellini Zucchini Soup, check out our comprehensive video tutorial below. Watch as we combine fresh ingredients and walk you through each stage of the cooking process, ensuring you achieve perfect results every time. This video demonstrates the ease and simplicity of this recipe, from chopping the vegetables to achieving that perfect simmer, making it even easier to follow along in your own kitchen.

Simple Ingredients for Big Flavor

The beauty of this Tortellini Zucchini Soup lies in its straightforward ingredient list, which combines common pantry staples and fresh produce to deliver an authentic Italian taste. Each component plays a vital role in building the soup’s robust flavor profile and hearty texture.

• Olive oil: The base for sautéing, adding a subtle richness.
• Onion: Provides a foundational aromatic sweetness that deepens the soup’s flavor.
• Zucchini: The star vegetable, offering a mild, fresh taste and tender texture.
• Chicken stock or vegetable broth: Forms the flavorful liquid base. Choose vegetable broth for a vegetarian option.
• Dried basil: A classic Italian herb that brings warmth and a sweet, peppery aroma.
• Bay leaf: Infuses the broth with a subtle, aromatic complexity. Remember to remove it before serving.
• Crushed tomatoes: The heart of the soup, lending a vibrant color and tangy, rich tomato flavor.
• Salt: Essential for enhancing all the other flavors.
• Black pepper: Adds a hint of warmth and a touch of spice. Freshly ground is always best!
• Frozen tortellini (cheese or meat): The hearty component that turns this soup into a complete meal. Cheese tortellini keeps it vegetarian, while meat tortellini adds extra richness.
• Dried parsley: A fresh, herbaceous finish, adding a touch of color and bright flavor.

For precise measurements and detailed ingredient information, please refer to the recipe card provided below.

Step-by-Step Guide: Crafting Your Delicious Soup

Making this Tortellini Zucchini Soup is a straightforward and enjoyable process. Follow these simple steps to create a flavorful and hearty meal that’s perfect for any occasion.

Begin by preparing your fresh ingredients. Carefully chop the onion into small, even pieces and dice the zucchini. Aim for roughly ½-inch cubes for the zucchini so it cooks evenly and integrates well into the soup. In a large, heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onion and diced zucchini. Sauté these vegetables, stirring occasionally, until the onion becomes translucent and soft, and the zucchini is tender-crisp. This step is crucial for building the foundational flavors of your soup, as sautéing brings out the natural sweetness of the onions and the subtle earthiness of the zucchini. This usually takes about 5-7 minutes. Next, pour in the chicken or vegetable broth, add the dried basil, bay leaf, crushed tomatoes, salt, and freshly ground black pepper. Stir all the ingredients together thoroughly to combine.

Once all the liquid and seasonings are in the pot, stir the soup well and bring it to a gentle simmer. This allows the flavors to meld beautifully. As soon as the soup reaches a simmer, add the frozen tortellini directly into the pot. Stir gently to ensure the tortellini is submerged in the liquid and doesn’t stick together. Bring the soup back to a simmer after adding the tortellini. The tortellini will cook quickly in the hot broth.

Continue to cook the soup for approximately 8 minutes, or until the tortellini is tender and thoroughly cooked through. The cooking time for tortellini can vary slightly depending on the brand and whether it’s cheese or meat-filled, so it’s always a good idea to taste one to check for doneness. Just before serving, stir in the dried parsley. This adds a burst of fresh flavor and a vibrant green color, enhancing the soup’s appeal. Ladle into bowls and serve hot for a truly comforting and satisfying meal. Enjoy every last drop!

Expert Tips for the Best Tortellini Zucchini Soup

• Achieving Your Desired Consistency: If you prefer a smoother soup base, an immersion blender is your best friend. Before adding the tortellini, use the immersion blender to pulse and smooth out the broth and cooked vegetables. Be careful not to overblend, as the tortellini needs a certain amount of liquid to cook properly. A slightly chunky texture is also wonderful, so adjust to your preference.
• Fresh vs. Dried Herbs: While dried herbs are convenient, using fresh basil and fresh parsley can elevate the flavor significantly. As a general rule, use three times the amount of fresh herbs as dried. So, for every 1 teaspoon of dried herbs, substitute with 1 tablespoon of fresh, chopped herbs. Add fresh herbs at the very end of cooking to preserve their vibrant flavor.
• Managing Leftovers (Pasta Soup Dilemma): Like many pasta soups, tortellini zucchini soup tends to absorb liquid as it sits, causing the pasta to swell and soften. This recipe makes about five servings, so if you anticipate having leftovers or are not serving the soup immediately, consider these alternative preparation options:
  • Separate Storage: Prepare the soup up to the point of adding the tortellini. Store the soup base and the uncooked tortellini in separate containers in the refrigerator. When ready to serve, bring the soup base to a simmer, add the pasta, and cook for 8 minutes until tender.
  • Cook Pasta Separately: Cook the tortellini separately in boiling salted water or broth according to package directions. Drain and store it separately from the soup. When serving, add a portion of cooked tortellini to each bowl and ladle the hot soup over it. This method ensures perfectly cooked pasta every time.
• For a Spicy Kick: If you enjoy a bit of heat, add a pinch or two of crushed red pepper flakes along with the dried herbs. Start with a small amount and add more to taste.
• Garnish for Extra Flavor: A sprinkle of freshly grated Parmesan cheese over each bowl before serving adds a wonderful salty, umami depth that complements the Italian flavors beautifully. A drizzle of high-quality extra virgin olive oil can also enhance the aroma and taste.
• Boost Nutrients with Spinach: For an added nutritional boost and a pop of green color, stir in a handful or two of fresh spinach leaves just before serving. The residual heat of the soup will wilt the spinach quickly.

Recipe Card: Tortellini Zucchini Soup

Tortellini Zucchini Soup

4.25 from 4 votes

This Tortellini Zucchini Soup is an incredibly easy, flavor-packed dish that comes together in just 20 minutes. It’s so utterly satisfying that you might find yourself doubling the recipe to ensure there’s enough for everyone and perhaps even some delicious leftovers. Made robust by the addition of tortellini, it makes a complete and hearty meal by itself. It’s quick, easy to prepare, freezes exceptionally well, and is sure to be a hit with the whole family, bringing authentic Italian flavors to your table.

AuthorAuthor: Mary Ann

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Dish, Soup

Cuisine Italian, Vegetarian

Servings 5 servings

Calories 470

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium zucchini, diced
• 6 cups chicken or vegetable stock
• 1 teaspoon dried basil
• 1 medium bay leaf
• 28 ounces crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 19 ounces frozen tortellini, cheese or meat variety
• 1 tablespoon dried parsley, for garnish

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Instructions

If preparing to serve immediately:

• Chop 1 medium onion into fine pieces and dice 2 medium zucchini into about ½-inch cubes.
• In a large soup pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and diced zucchini. Sauté, stirring occasionally, until the onion is translucent and the zucchini is tender-crisp (about 5-7 minutes).
• Pour in 6 cups chicken or vegetable stock. Add 1 teaspoon dried basil, 1 medium bay leaf, 28 ounces crushed tomatoes, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir to combine all ingredients well and bring the soup to a gentle simmer.
• Add 19 ounces frozen tortellini to the simmering soup. Stir gently and bring the soup back to a simmer. Cook for 8 minutes, or until the tortellini is tender and cooked through according to package directions. Remove the bay leaf. Add 1 tablespoon dried parsley and stir just before serving. Serve hot, optionally garnished with Parmesan cheese.

If preparing to freeze for later:

• Sauté the chopped onion and diced zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove the cooked onion and zucchini from the heat and allow to cool.
• Combine the cooled onion and zucchini with all other ingredients (dried basil, bay leaf, crushed tomatoes, salt, black pepper, frozen tortellini, dried parsley) *except* for the stock in a freezer-safe container or bag. Freeze and label the container with the following reheating instructions: “Bring 6 cups of chicken or vegetable stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through. Remove bay leaf before serving.”

Notes

Vegetarian Option: To make this soup vegetarian, ensure you use vegetable stock instead of chicken stock, and select a cheese tortellini variety. This makes for a delicious and hearty meat-free meal without any further modifications needed.

Gluten-Free Alternative: For those following a gluten-free diet, you can easily substitute the regular tortellini with a gluten-free pasta option. Gluten-free ravioli, such as Udi’s gluten-free ravioli, works well as a hearty alternative. Remember to adjust the cooking time according to the specific package instructions for your chosen gluten-free pasta, as cooking times may vary.

Add Fresh Greens: Enhance the nutritional value and color of your soup by stirring in a few handfuls of fresh spinach leaves or kale during the last minute of cooking. The heat from the soup will quickly wilt the greens, making them tender and flavorful.

Nutrition Information: Please note that the provided nutrition facts are an estimate and are based on using cheese tortellini. Nutritional values can vary based on specific brands and any ingredient substitutions made.

Nutrition per serving

Calories: 470 calCarbohydrates: 63 gProtein: 22 gFat: 15 gSodium: 1302 mgFiber: 8 gSugar: 15 gNet Carbohydrates: 55 g

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Serving Suggestions for Your Zucchini Soup

This Tortellini Zucchini Soup is a hearty and complete meal on its own, thanks to the satisfying tortellini. However, pairing it with a few simple sides can elevate your dining experience and make it even more special:

• Crusty Bread: A warm loaf of crusty Italian bread or a fresh baguette is perfect for soaking up every last bit of the delicious broth. Garlic bread or cheese bread also makes a fantastic accompaniment.
• Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the warmth and richness of the soup.
• Parmesan Cheese: Always have extra freshly grated Parmesan or Pecorino Romano cheese on hand for guests to sprinkle over their individual bowls. Its salty, nutty flavor is a classic pairing with Italian soups.
• Herbed Croutons: Homemade or store-bought herbed croutons add a delightful crunch and extra flavor to each spoonful.
• Side of Roasted Vegetables: For an even more vegetable-packed meal, serve alongside some simply roasted seasonal vegetables like asparagus, bell peppers, or broccoli.

Storage and Reheating Tips

Proper storage and reheating are key to enjoying your Tortellini Zucchini Soup beyond the first serving. Keep in mind how pasta tends to absorb liquid over time.

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. As mentioned in our tips, the tortellini will likely absorb more liquid and swell. This doesn’t affect the taste, but the texture will be softer.
• Freezing Cooked Soup: While the freezer instructions above are for uncooked components, you can freeze fully cooked soup too. However, the pasta’s texture may become mushier upon reheating. If freezing cooked soup, it’s best to freeze portions without tortellini, then cook fresh tortellini to add to reheated soup. If freezing with tortellini, ensure it’s in an airtight container to minimize freezer burn and thaw overnight in the fridge before reheating. It can be stored in the freezer for up to 2-3 months.
• Reheating: For best results, reheat soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of extra chicken or vegetable broth or water to thin it out to your desired consistency, as it might thicken significantly in the fridge. You can also reheat individual portions in the microwave, stirring halfway through.

Common Questions About Tortellini Zucchini Soup

• Can I use fresh tortellini instead of frozen? Absolutely! Fresh tortellini will cook even faster, typically in 2-4 minutes. Add it towards the very end of the cooking process to prevent it from becoming mushy. Always follow the package directions for fresh pasta.
• What kind of zucchini is best for this soup? Any common green zucchini will work perfectly. Look for medium-sized zucchini that are firm and blemish-free. Yellow squash can also be used as a substitute if you prefer.
• Can I add other vegetables to this soup? Yes, this soup is very adaptable! Chopped carrots, celery, bell peppers, or even a can of cannellini beans (rinsed and drained) would be wonderful additions. Add harder vegetables like carrots and celery with the onion and zucchini to ensure they soften properly.
• Is this soup spicy? As written, the recipe is mild. If you prefer a spicy soup, add red pepper flakes to taste along with the dried herbs.
• How can I make this soup creamier? For a touch of creaminess, you can stir in a quarter cup of heavy cream or a dollop of mascarpone cheese just before serving. This will enrich the broth without making it overly heavy.