Quick & Easy Tortellini Zucchini Soup: Your New 20-Minute Weeknight Hero
Are you searching for a meal that’s both incredibly flavorful and astonishingly quick to prepare? Look no further than this delightful Tortellini Zucchini Soup! This recipe promises a warm, comforting bowl of Italian-inspired goodness in just about 20 minutes, making it the perfect solution for busy weeknights when you crave something homemade but are short on time. Packed with tender cheese tortellini, fresh zucchini, and rich crushed tomatoes, this soup is so satisfying that you might just find yourself needing to double the recipe to ensure there are always leftovers! It’s a guaranteed hit with the entire family, offering a hearty and wholesome meal that’s good to the very last drop.
If you’re as big a fan of zucchini as we are, be sure to explore more fantastic recipes from our collection, including our Freezer Zucchini Lasagna and Zucchini Quiche. These are excellent options for making the most of your zucchini harvest and stocking your freezer with delicious, healthy meals.
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Watch How to Make This Delicious Soup!
Effortless Prep: How Quickly Can You Make Tortellini Zucchini Soup?
One of the most appealing aspects of our Tortellini Zucchini Soup is its incredible speed. Designed for maximum flavor with minimal effort, this recipe is a lifesaver on those hectic days when you need a healthy, satisfying meal on the table in a flash. From start to finish, you’re looking at under 20 minutes of active cooking time. If you’ve been clever enough to prep it for the freezer ahead of time (a tip we highly recommend!), you can go from freezer to a piping hot bowl in approximately 10 minutes. This makes it an ideal choice for busy weeknights, last-minute gatherings, or whenever hunger strikes without warning.
Essential Ingredients for Your Perfect Tortellini Zucchini Soup
Crafting this delicious soup requires a handful of simple, readily available ingredients that come together to create a symphony of Italian flavors. We focus on fresh produce and pantry staples to ensure ease and accessibility. Here’s a breakdown of what you’ll need to gather:
- Olive oil: The base for sautéing our aromatics, adding a rich, Mediterranean note.
- Onion: Provides a foundational sweetness and savory depth to the soup broth.
- Zucchini: Fresh, vibrant, and packed with nutrients, zucchini adds a wonderful texture and mild flavor that complements the tomatoes perfectly.
- Chicken stock or vegetable broth: The liquid foundation of our soup, choose chicken stock for richer flavor or vegetable broth for a vegetarian option.
- Dried basil: A classic Italian herb that infuses the soup with its aromatic, slightly peppery notes.
- Bay leaf: Adds a subtle, warm, and herbaceous background flavor that enhances the overall complexity.
- Crushed tomatoes: The heart of this soup, providing a sweet, tangy, and robust tomato base.
- Salt: Essential for balancing and enhancing all the flavors.
- Black pepper: Freshly ground black pepper adds a hint of spice and aroma.
- Frozen tortellini (cheese or meat): The star of the show! Frozen tortellini is incredibly convenient and cooks quickly, adding a satisfying pasta and filling component. Opt for cheese for vegetarian or meat for a heartier touch.
- Dried parsley: A final sprinkle for color and a fresh, herbaceous finish.
For precise measurements, remember to consult the recipe card below.
Tailoring Your Tortellini Zucchini Soup: Dietary Adaptations
We believe delicious food should be enjoyed by everyone, regardless of dietary needs. This Tortellini Zucchini Soup is remarkably versatile and can be easily adapted:
Vegetarian: Good news! This soup is naturally vegetarian. Simply ensure you use vegetable stock instead of chicken stock, and select a delicious cheese tortellini. With these choices, no further adaptations are needed, making it a fantastic meat-free meal.
Gluten-free: For those avoiding gluten, the main adjustment needed is the pasta. You can easily substitute traditional tortellini with a high-quality gluten-free pasta. Brands like Udi’s gluten-free ravioli are an excellent choice and work wonderfully in this soup. Just be mindful that cooking times for gluten-free pasta can vary from regular pasta or tortellini, so always check the package instructions and adjust accordingly to achieve the perfect al dente texture.
Step-by-Step Guide: Crafting Your Easy Tortellini Zucchini Soup
This soup is designed for simplicity without sacrificing flavor. Follow these straightforward steps to create a truly memorable meal:
Begin by preparing your vegetables: finely chop one medium onion and dice two medium zucchini. In a large, sturdy soup pot, warm two tablespoons of olive oil over medium heat. Add the chopped onion and diced zucchini, sautéing them gently until the onion becomes translucent and the zucchini softens. This step builds a foundational layer of flavor for your soup.
Next, pour in six cups of chicken or vegetable broth, followed by one teaspoon of dried basil, one medium bay leaf, and 28 ounces of crushed tomatoes. Season generously with one teaspoon of salt and half a teaspoon of freshly ground black pepper. Stir all these ingredients together thoroughly, then bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Once simmering, introduce 19 ounces of your chosen frozen tortellini. Gently stir them into the soup and bring it back to a gentle simmer. This ensures the tortellini cooks evenly and absorbs the delicious flavors of the broth.
Allow the soup to cook for about 8 minutes, or until the tortellini are perfectly tender and cooked through. Before serving, stir in one tablespoon of dried parsley for a burst of fresh herb flavor and a pop of color. Ladle hot into bowls and prepare for a chorus of appreciative sighs!
Expert Tips for the Best Tortellini Zucchini Soup
Elevate your soup-making game with these handy tips and tricks:
- Achieve a Smoother Consistency: If you prefer a velvety smooth soup base without chunky vegetables, an immersion blender is your best friend. Before adding the tortellini, use the immersion blender to carefully smooth out the soup base to your desired texture. Be cautious not to overblend, as the tortellini will need some liquid to absorb and cook properly. A slightly textured soup can be lovely too, offering more bite and rustic charm.
- Fresh vs. Dried Herbs: While dried herbs are incredibly convenient and work perfectly in this recipe, don’t hesitate to use fresh herbs when available. For fresh basil and fresh parsley, a good rule of thumb is to use one tablespoon of fresh herbs for every one teaspoon of dried herbs. Add fresh herbs towards the end of cooking to preserve their vibrant flavor and color.
- Managing Leftovers: Like many pasta soups, the pasta in Tortellini Zucchini Soup tends to absorb liquid and swell over time, especially when stored as leftovers. To prevent this, consider these two excellent options:
- Separate Storage: Prepare the soup up to the point of adding the tortellini. Store the cooked soup base and the uncooked tortellini in separate airtight containers in the refrigerator. When ready to serve, simply bring the soup base to a simmer, add the tortellini, and cook for 8 minutes until tender.
- Cook Pasta Separately: Prepare the soup as directed, but cook the tortellini separately in a pot of salted water or broth. Strain the tortellini and store it separately. When serving, add a portion of cooked tortellini directly to each bowl, then ladle the hot soup over it. This method ensures perfectly cooked pasta every time.
- Add a Spicy Kick: For those who enjoy a bit of heat, a pinch of crushed red pepper flakes can transform this soup. Add them at the same time you add your other dried herbs to allow their flavor to infuse the broth.
- Serving Suggestions & Garnishes: This soup is fantastic on its own, but a sprinkle of freshly grated Parmesan cheese before serving adds a wonderful salty, umami finish. You could also garnish with a swirl of pesto, a dollop of fresh ricotta, or some crusty bread for dipping.
- Boost Nutrients with Spinach: For an extra dose of greens and nutrients, stir in a handful or two of fresh spinach during the last few minutes of cooking. The residual heat of the soup will wilt the spinach perfectly.
Prep Ahead: Freezer Instructions for Your Tortellini Zucchini Soup
This Tortellini Zucchini Soup is an excellent candidate for meal prepping and freezing, allowing you to enjoy a quick, healthy meal even on your busiest days. Here’s how to prepare it for the freezer:
Start by chopping the onion and dicing the zucchini as usual. In a large soup pot, heat the olive oil and sauté the onion and zucchini until the onion is translucent and the zucchini is tender. This initial cooking step helps preserve the texture and flavor of the vegetables once frozen.
Remove the cooked onion and zucchini from the heat. Allow them to cool slightly. Once cooled, combine them with all the other ingredients except the chicken or vegetable stock in a freezer-safe container or freezer bag. Ensure the container is airtight to prevent freezer burn.
Freeze and label each container clearly with the following simple reheating instructions:
Tomato Zucchini Soup
Bring 6 cups of chicken or vegetable stock to a boil in a large pot. Add the frozen ingredients (from your prepped container) and stir gently until they have thawed and separated. Continue to heat the soup to a boil, then reduce to a simmer and cook for approximately 8 minutes, or until the tortellini is tender and thoroughly cooked. Serve hot and enjoy the convenience of your foresight!
Full Recipe: Quick & Delicious Tortellini Zucchini Soup
Tortellini Zucchini Soup
Mary Ann
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5 minutes
15 minutes
20 minutes
Main Dish
Italian, Vegetarian
5 servings
470
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium zucchini, diced
- 6 cups chicken or vegetable stock
- 1 teaspoon dried basil
- 1 medium bay leaf
- 28 ounces crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 19 ounces frozen tortellini, cheese or meat
- 1 tablespoon dried parsley, for garnish
Instructions
If preparing to serve immediately:
-
Chop 1 medium onion and dice 2 medium zucchini into bite-sized pieces.
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In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and diced zucchini and sauté until the onion is translucent and the zucchini is tender, about 5-7 minutes.
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Stir in 6 cups chicken or vegetable stock, 1 teaspoon dried basil, 1 medium bay leaf, 28 ounces crushed tomatoes, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Bring the soup to a gentle simmer.
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Add 19 ounces frozen tortellini to the simmering soup. Bring it back to a simmer and cook for 8 minutes, or until the tortellini is tender and cooked through. Remove the bay leaf before serving. Stir in 1 tablespoon dried parsley just before serving for a fresh finish.
If preparing to freeze for later:
-
Chop the onion and dice the zucchini. Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove the cooked vegetables from heat and allow to cool completely. Combine the cooled onion and zucchini with all other ingredients (dried basil, bay leaf, crushed tomatoes, salt, black pepper, frozen tortellini, dried parsley) in a freezer-safe container.
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Seal and freeze the container. Label each container with the following reheating instructions: “Bring 6 cups of chicken or vegetable stock to a boil in a large pot. Add the frozen ingredients and stir gently until thawed and separated. Return to a boil and cook for 8 minutes or until tortellini is tender and cooked through. Remove bay leaf before serving.”
Notes
Gluten-free: For a gluten-free version, substitute the tortellini with your favorite gluten-free pasta, such as Udi’s gluten-free ravioli. Remember to adjust the cooking time as per the pasta’s package instructions, as it may differ from tortellini.
For added freshness and nutrients, you can stir in 1-2 cups of fresh spinach during the last few minutes of cooking until it wilts.
The provided nutrition facts are calculated using cheese tortellini.
Nutrition per serving
Carbohydrates: 63 g
Protein: 22 g
Fat: 15 g
Sodium: 1302 mg
Fiber: 8 g
Sugar: 15 g
Net Carbohydrates: 55 g
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Explore More Delicious Zucchini Recipes
Don’t let your zucchini go to waste! If you loved this soup, you’ll surely enjoy these other fantastic zucchini-centric dishes. They’re perfect for using up an abundance of garden fresh zucchini or simply enjoying its versatile flavor year-round.
- Easy Cheesy Zucchini Quiche
- Freezer Zucchini Lasagna
- 16 Zucchini Recipes to Freeze