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Tortellini Zucchini Soup

October 11, 2013


Confession: When I make soup, I sing that shots song, replacing shots with soup.  So. Basically, I run around the kitchen yelling Soup! Soup! Soup soup soup soup!  Why am I telling you this? I don’t know. Soup makes me happy.

Tortellini Zucchini Soup

When I’m feeling sick or sad, I turn to soup.  Happy yet? Eat more soup.  I eat soup all year round, but now that it’s a socially acceptable soup temperature outside, I just can’t stop eating and talking about this miracle food.  I had to work from home today because my cat Peter is sick, and that’s pretty stressful.  It’s hard to stay focused and it just all around sucks when someone you care about isn’t feeling well (yeah, I just referred to my cat as a person).  Luckily, the small benefit of working from home was that I could have this soup for lunch.  Glorious, glorious soup.

Tortellini Zucchini Soup

I’ve never found vegan tortellini before, but you could just as easily use ravioli or any noodle stuffed with something.  I wouldn’t recommend an unstuffed noodle, because this soup is pretty simple.  This recipe is SUPER complicated, ready for it?

Tortellini Zucchini Soup
Author: 
 

Ingredients
  • 4 c vegetable broth
  • 2 cloves garlic, minced
  • small handful fresh basil, cut into ribbons
  • 14 oz canned diced tomatoes, undrained (you can use stewed, if preferred)
  • 1 zucchini, cut into thin half moons
  • ½ tbsp balsamic vinegar
  • salt and pepper to taste
  • 2 tsp Italian seasoning
  • 2 c tortellini (frozen or fresh) – I used cheese, mushroom or spinach would be great
  • 2 tbsp Parmesan cheese or Nutritional yeast

Instructions
  1. Combine broth through seasoning in a medium/large pot. Heat until boiling.
  2. Reduce heat and add tortellini – cook until tortellini is heated through (refer to package).
  3. Sprinkle with parm or nutritional yeast and stir into soup.
  4. Serve topped with additional parm or nutritional yeast, if desired.

Notes
For a GF or vegan version, ensure the tortellini are suited to your dietary restrictions – can use ravioli.
If uses fresh tortelini, cook broth mixture an extra 5 minutes or so before adding to allow veggies to cook.
For a more veggie packed version, reduce tortellini to 1 c and add several large handfuls of spinach and fresh sliced mushrooms.
Nutritional information not included – will vary based on tortellini used.

 

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10 Comments
    Maya Oct 20, 2013

    I loooveeee this soup! I started with a mirepoix first, then I took your suggestions and threw in some mushrooms and spinach last minute. Absolutely amazing for a chilly fall day, and so quick to put together :) Thank-you for sharing!

    Reply
      Kelly Oct 20, 2013

      Glad you like it! I’ll definitely be putting it into heavy dinner rotation as it gets colder.

      Reply
    Gretchen @ Two Healthy Kitchens Oct 17, 2013

    This looks SO good! My mother-in-law makes a tortellini soup, and I was JUST thinking about it this morning! Her soup is quite different, so I’m super excited to try yours!! Love putting fresh veggies in – so delicious!
    And it totally is soup weather! Only in the 50s today – sounds like I should warm up with some soup for lunch! :)

    Reply
    Pamela @ Brooklyn Farm Girl Oct 14, 2013

    Loving this soup, perfect for the upcoming chilly nights we’re having, especially loving that stewed tomato suggestion – thanks for sharing!

    Reply
    Erica {Coffee & Quinoa} Oct 14, 2013

    Soup! Soup! Soup soup soup soup! I am going to do that from now on. This is reminding me that my mom used to make a tortellini soup that I COMPLETELY forgot about. I loved the way the tortellini cheese got all warm and melty. Your version looks delicious!

    Reply
    Tina @ Tina's Chic Corner Oct 11, 2013

    Soup is definitely a “feel good” food. I love tortellini and this looks delicious! It’s simple and requires few ingredients…count me in to be making it this Fall. :)

    Reply
    cleaneatingveggiegirl Oct 11, 2013

    This sounds SO comforting and perfect for Winter. I have made a soup with mini ravioli in it before and LOVED it, so I imagine that tortellini in this is super duper tasty :).

    Reply
    Em @ Love A Latte Oct 11, 2013

    YUM! I need soup like woah! Now I’m curious if I can find some vegan tortellini! I hope your cat feels better..sending lots of happy thoughts your way! My dogs are totally people to me. Have a nice weekend with lots of soup!

    Reply
      Kelly Oct 11, 2013

      I think a vegan ravioli might be easier to find, as I’ve (sadly) never seen a vegan tortellini. I know you were eating a little bit of egg for a while — if you still are, I think I’ve seen frozen mushroom tortellini without cheese (but egg in the noodle)

      Reply
    Christine @ 24 Carrot Kitchen Oct 11, 2013

    I love soup also, and, although I like the smooth soups sometimes, I really like how chunky this one is.

    The quesadillas posted this week look great also!

    Reply

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