Contest-Winning Veggie Tortellini Soup Recipe
Contest-Winning Veggie Tortellini Soup Recipe photo by Taste of Home
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Contest-Winning Veggie Tortellini Soup Recipe

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4.5 15 13
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“Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I’ve served it to company with rave reviews along with requests for the recipe.” —Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 7 servings


  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 2 medium zucchini, chopped
  • 4 plum tomatoes, chopped
  • 2 cups refrigerated cheese tortellini
  • 1/3 cup chopped fresh spinach
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar

Nutritional Facts

1 cup: 155 calories, 5g fat (2g saturated fat), 13mg cholesterol, 693mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.


  1. In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar. Yield: 7 servings.
Originally published as Veggie Tortellini Soup in Healthy Cooking April/May 2011, p35

Reviews for Contest-Winning Veggie Tortellini Soup

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eshufman User ID: 6525502 235132
Reviewed Oct. 17, 2015

"My mother, 92 years young, has some health issues and is able to eat the ingredients in this soup. I made this not only for her, but for my friends. They loved it!! Thank you!"

Juliabelle12 User ID: 8196188 216736
Reviewed Jan. 3, 2015

"Delightful soup. Made it twice already since Christmas. Thank you for the recipe."

Random-kid User ID: 8118940 149950
Reviewed Nov. 23, 2014

"My mom made it, needless to say it was not appealing to my mouth."

WestTXGuy User ID: 5723525 116464
Reviewed Oct. 8, 2014

"Excellent fresh vegetable soup with an italian twist! One may add roasted chicken for a hearty soup! I used no chicken as I tried this for the first time. I tried with and without the red wine vinegar, I must be in mood for red wine vinegar, I actually did not add vinegar to the pot, just to give it a try I splashed a little in my bowl when I served it. I felt it curved the broth to more of a wine broth. No need to add it. I made this for my mom whom had a hypoglycemic incident today to make her world better. She LOVED it!"

daisey5 User ID: 146806 191369
Reviewed Mar. 4, 2014

"This was very good. I ued Herb chicken Tortellini in it."

BlaineL User ID: 1323708 191368
Reviewed Apr. 9, 2013

"Delicious! I made the recipe as written, and it was great. My 2 year old loved it too!"

MJMM User ID: 3717070 195444
Reviewed Feb. 4, 2013

"Delicious soup! I used refrigerated whole wheat cheese tortellini which was excellent and plum tomatoes from my freezer."

mother of 3 User ID: 1726536 110788
Reviewed Jan. 5, 2012

"Adding a tip: cook the tortellini separately as it absorbs too much broth to cook in the soup itself."

mother of 3 User ID: 1726536 191365
Reviewed Dec. 11, 2011

"Fantastic was this soup! Use 32 oz. of broth as it simmers away. I also left out the vinegar, used diced tomatoes, & substituted 1 tsp. each of oregano & basil for the rosemary. Sprinkled with Parmesan cheese. Hubby thought it was okay. He's not a fan of zucchini or cooked spinach, but he didn't seem to notice either!"

cnshumate User ID: 1963793 194725
Reviewed Nov. 27, 2011

"Made this recipe again and added 1/4 tsp of crushed red pepper because my hubby was wanting a spicy soup. He raved about it this time. Also added Parmesan cheese when serving and still did not add the vinegar."

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