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Tortellini & Vegetable Soup

Tortellini and Vegetable Soup

Tortellini and Vegetable Soup is rated 4.9 out of 5 by 15.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

Ingredients:

  • 2 Tbs. olive oil, plus more for drizzling
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 zucchini, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper, to taste
  • 6 cups chicken or vegetable broth
  • 1 lb. fresh cheese tortellini
  • 2 plum tomatoes, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Sauté the vegetables
In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.

Cook the tortellini
Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

Rated 5 out of 5 by from Simple and Delicious This soup was hearty, tasty and so simple to make.Took me 20 minutes from start to finish. I added extra vegetables. I added thin slices of potatoes, corn and broccoli as well. Served it with some Italian bread. Served 5 of us with a small bowl of left overs in the fridge.
Date published: 2017-02-09
Rated 5 out of 5 by from easy and delicious this soup is so easy to make, and so good! the kids love it too :)
Date published: 2015-10-12
Rated 5 out of 5 by from Perfect for the Harvest Season I was looking for something to do with all that zucchini and summer squash, and voila! Williams-Sonoma to the rescue. I made a double batch with summer squash, onion, and chicken tortellini added to the recipe. I garnished it with a bit of homemade pesto, and it came out fabulous!
Date published: 2015-08-27
Rated 5 out of 5 by from NEW FAVORITE SOUP I love soups anytime of year, even during 100 degree summer day. This is the perfect soup for any occasion. I usually have to double it for my husband and I because we each could eat an entire pot. Great way to use up fresh veggies from the garden. Cheap ingredients, excellent with a sourdough bread to dip in :)
Date published: 2014-07-30
Rated 5 out of 5 by from Comfort Food Excellent soup!!! Think I will add garlic next time, but otherwise absolutely loved it!!! Super easy and quick. Can't wait to share with friends and family. Perfect for a cold or rainy day.
Date published: 2014-03-27
Rated 5 out of 5 by from Yummy for Cold rainy day! Super Easy! I did tweak it a bit, added onion, garlic, bay leaf. Kids loved it! Husband who never eats soup had 3 BOWLS!! Great for a cold rainy day!
Date published: 2014-03-24
Rated 5 out of 5 by from Delicious Easy Soup Made this recipe for the first time. It is delicious and easy to prepare. I added a baked and diced chicken breast for a little more protein.
Date published: 2014-03-02
Rated 5 out of 5 by from Simple and delicious Most recipes I have run across lately have had about 20 or more ingredients and I just don't even try them. This recipe is elegantly simple and the resulting soup is simply delicious. Can't wait to "tweak" it a bit. Soup and crusty bread is one of our favorite meals and this definitely ranks close to the top of our list.
Date published: 2014-02-24
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