Tortellini Primavera Soup Recipe
Tortellini Primavera Soup Recipe photo by Taste of Home
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Tortellini Primavera Soup Recipe

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Years ago, I found the idea for tortellini with peas and carrots in a magazine and added my own touches to it. Even my meat-lover husband and son enjoy this. If I'm really pressed for time, I'll skip the basil leaves. —Kari George, Ellicott City, Maryland
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cartons (32 ounces each ) reduced-sodium chicken broth
  • 1 package (10 ounces) julienned carrots
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas (about 4 ounces)
  • 1/4 teaspoon pepper
  • Thinly sliced fresh basil leaves

Nutritional Facts

2-1/4 cups: 282 calories, 6g fat (3g saturated fat), 28mg cholesterol, 1461mg sodium, 43g carbohydrate (9g sugars, 5g fiber), 17g protein.


  1. In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and pepper; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender. Top servings with basil.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 4 servings.
Originally published as Tortellini Primavera Soup in Simple & Delicious April/May 2015

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KGMD User ID: 265771 247603
Reviewed Apr. 28, 2016

"I submitted this recipe, and it is supposed to be made with shredded carrots, not julienned. I have never had a problem with the carrots being undercooked using shredded."

noonsa User ID: 1617535 225859
Reviewed May. 4, 2015

"This was easy but I added some grilled chicken chunks. Any vegetable would work in this soup. Carrots need to easily cook 5 mins before adding tortellini."

chris_giles18 User ID: 2108383 224756
Reviewed Apr. 13, 2015

"This was easy but was not a hit. I think the carrots needed longer to cook as they were still hard and crunchy and the tortellini was almost overdone. I would add the carrots a few minutes before the tortellini if I were going to make it again."

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