Veggie Tortellini Soup


On my way to 100 recipes in 100 days.   Here is recipe 10: Veggie Tortellini Soup!

This soup was so fast to put together.  I am talking, open a few bags and a few cans and let it heat.  Really….no chopping, mixing, measuring….nothing.


This is a really tasty soup. I will admit though, that I think it might be a little better served at lunch than at dinner.  It is very light and flavorful and packed with veggies.  Perfect for a healthy, low calorie lunch on a cool day.  When I make it again, I will probably add some rotisserie chicken to make it a little more hearty for dinner.

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Veggie Tortellini Soup

4 cans (14 oz each) chicken broth

1 package (16 oz) frozen California blend veggies (carrots, broccoli, cauliflower)

1 package (8 oz) dried cheese tortellini

1 can (14.5 oz) Italian diced tomatoes, undrained

1. In a large soup pot, bring broth to a boil.

2. Stir in frozen vegetables and tortellini. Return to a boil, reduce heat and let simmer 10-12 minutes.

3. Stir in tomatoes, cover and let simmer 5-6 minutes until heated through.

Serve with warm rolls, breadsticks, or garlic toast. Enjoy!

Liked my Veggie Tortellini Soup? Try the Minestrone Soup

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One Comment

  1. Sounds like a winter for a quick meal during the week! I would, however, substitute the chicken broth for veggie broth. Great recipe, XOXO

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