Zucchini tortellini soup

Zucchini tortellini soup

Sep 16 2019


15 mn

Serve 5

With zucchini in full season right now, I cook them any way I can. Mondays are always soup night around here! It allows me to get dinner super quickly ready and also make sure that my family has all the nutrients they need to start off the week the right way. I am adding tortellini for them here, since sometimes they get super hungry and just soup os not enough....


  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 zucchinis, washed and cut into small cubes
  • 1 bunch of basil
  • 4-5 cups of stock
  • 1 pack of tortellini
  • Salt and pepper to taste
  • 2-3 tbsp of olive oil


Sauté the onion, celery and carrot with the olive oil for 5-7 minutes on medium. Stir often so it does not burn.

Add the zucchini and some salt and pepper keep on cooking for 2-3 minutes, just to bring out the flavor as much as possible.

Add the stock and bring to a boil, simmer fro like 5-7 minutes.

Whizz 1-2 cups of the soup with the basil and return to the pot.

Meanwhile cook the tortellini according to packaging instruction (I like to cook them separately since I am not eating them).

Combine it all together, taste and adjust seasoning in necessary and grate some parmesan on top.

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