Vegetarian Tortellini Soup Recipe

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"This soup is fast, flavorful and good for you," reports Chris Snyder of Boulder, Colorado. Packaged cheese tortellini meets colorful summer squash, fresh spinach and shredded carrots in every eye-appealing bowl.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 5 cups chicken or vegetable broth
  • 3-1/2 cups shredded carrots (about 10 ounces)
  • 1 cup chopped yellow summer squash
  • 3 cups torn fresh spinach
  • 1 package (9 ounces) refrigerated cheese tortellini

Nutritional Facts

1 cup: 160 calories, 3g fat (2g saturated fat), 14mg cholesterol, 806mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 8g protein.


  1. In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
  2. Return to a boil. Stir in spinach and tortellini. Cover and cook for 7-9 minutes or until tortellini is tender. Yield: 7 servings.
Originally published as Tortellini Soup in Quick Cooking September/October 2001, p8

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Gail60 User ID: 8024041 244858
Reviewed Mar. 3, 2016

"My daughter made this with chicken broth. It was quick, easy, and tasted great. We will definitely make again."

hkpepin User ID: 3030797 237850
Reviewed Nov. 22, 2015

"I left out the squash and substituted kale for spinach but otherwise followed the recipe as above. I did add some onion and garlic and the smell while cooking was delicious! I also topped it off with a little Parmesan cheese. Overall this was a good base recipe and I would definitely use it again."

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