This quick and easy tortellini soup recipe tastes like it’s been cooking all day. But it’s ready in less 30 minutes. This hearty soup is great for chilly fall and winter days.
I love a hearty bowl of soup on a fall day. But usually by the time I decide I want soup, it’s too late in the day to make it.
That’s why I love this quick and easy tortellini soup recipe. It’s ready in about 20 minutes, but it tastes like it’s been cooking all day. It’s a perfect quick dinner for fall. A bowl of this hearty soup has 9 Weight Watchers Points per serving. You can reduce the points count by replacing some of the tortellini with more vegetables. If you’re looking for more low-cal, healthy meals, try one of these Weight Watchers soup recipes or one of these Weight Watchers air fryer recipes.
When I make this soup, I usually throw in whatever fresh vegetables I have in the fridge or pick up a few of our favorites at the store. That’s one of the things that makes this recipe so easy. It’s adaptable.
Carrots, green beans, onions, celery, corn…anything goes on the fresh vegetable front.
Just make sure you have a few cans of tomatoes, some broth and sausage tortellini for this Italian-style vegetable soup.
You can use whichever style of tomatoes you like. But I tend to go for stewed or sliced varieties when making soup.
This tortellini soup recipe is great for a crowd. It makes at least eight servings.
If you have leftovers, you may want to add additional broth or water when you reheat it. As most pasta does, the tortellini has a tendency to soak up any liquid in the pot.
- 1 TBS olive oil
- ¾ lb. baby carrots
- ¾ lb. fresh green beans
- 1 clove garlic pressed or minced
- 2 14-ounce cans stewed tomatoes
- 4 cups chicken or vegetable broth
- 20 ounces Italian sausage tortellini
- Salt and pepper to taste
- Ricotta cheese for garnish optional
- Parmesan cheese for garnish optional
Heat oil in a large pan over medium heat.
Saute carrots and green beans for 3 to 5 minutes.
Add garlic and saute for a minute more, being careful not to burn the garlic.
Add tomatoes and broth and bring to a boil.
Reduce heat and simmer covered, about 10 minutes, until vegetables have softened slightly.
Remove lid and return mixture to a boil. Add in tortellini and cook according to package directions.
Season with salt and pepper, as needed.
Serve and top with ricotta cheese and parmesan cheese.
Here are a few more soup and stew recipes for chilly days: