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Creamy Vegetarian Tortellini Soup

You won't miss the meat in this tasty vegetarian tortellini soup with zucchini, cream, and Parmesan cheese.
Makes:4 servings


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, divided
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 0.13 teaspoon freshly ground black pepper
  • 2½ cups vegetable broth
  • 1 zucchini, quartered and sliced
  • 1 (9 ounce) package cheese tortellini
  • ½ cup heavy whipping cream
  • ½ cup freshly grated Parmesan cheese


Prep:10 mCook:Ready:10 m
  1. Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
  2. Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
  3. Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
  4. Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
  5. Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.

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