Print Options

Back to Tortellini Vegetable Soup >

Include these items:

Select reviews >

Taste of Home Logo

Tortellini Vegetable Soup

 Tortellini Vegetable Soup
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. —Deborah Hutchinson Enfield, Connecticut
10 ServingsPrep/Total Time: 30 min.


  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons canola oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup each frozen corn, sliced carrots and cut green beans
  • 1 cup diced uncooked potatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon minced chives
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups frozen beef or cheese tortellini


  • In a Dutch oven or soup kettle, saute the onion and celery in oil.
  • Add the broth, corn, carrots, beans, potatoes, basil, thyme and
  • chives; bring to a boil. Reduce heat; cover and simmer for 10-15
  • minutes or until potatoes are tender.
  • Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes
  • or until tortellini is heated through. Yield: 10 servings (2-1/2
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 153 calories, 6 g fat (2 g saturated fat), 48 mg cholesterol, 315 mg sodium,

2 of 2

Tortellini Vegetable Soup (continued)

Nutritional Facts: 19 g carbohydrate, 3 g fiber, 7 g protein.