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A close-up of a bowl of tortellini vegetable soup, featuring tortellini pasta, zucchini, tomatoes, and white beans, topped with grated Parmesan cheese.

Quick Tortellini Soup

This quick tortellini soup is perfect for busy weeknights. It's packed with flavor and comes together in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 8 servings
Course: Dinner
Calories: 249
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans chicken broth 14.5 ounce
  • 1 package cheese tortellini 16 ounce
  • 1 can Italian-style diced tomatoes 14.5 ounce
  • 1 can cannellini beans 15.5 ounce, rinsed and drained
  • 1/2 zucchini sliced
  • 1 tablespoon red wine vinaigrette
  • 1 teaspoon basil
  • to taste ground black pepper
  • 1/4 cup grated Parmesan cheese or to taste

Equipment

  • Large pot

Method
 

  1. Bring chicken broth to a boil in a large pot.
  2. Add tortellini and cook in boiling broth until tender, about 6 minutes.
  3. Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into broth; cook until zucchini is tender, about 6 minutes more.
  4. Top with Parmesan cheese to serve.

Nutrition

Calories: 249kcalCarbohydrates: 37gProtein: 12gFat: 6g

Notes

This recipe is naturally gluten-free and can be adapted for other dietary needs. Adjust seasonings to your preference.

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