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Vegetable Tortellini Soup

Vegetable Tortellini Soup

This flavorful Vegetable Tortellini Soup pairs fresh veggies and herbs with whole wheat three cheese tortellini to create a flavorful addition to any lunch or dinner that will please family and friends. It's great alone as a light lunch, too!


  • 2 teaspoons extra virgin olive oil
  • 1 cup sliced leek (white part only) or chopped onion
  • 1/2 cup sliced celery
  • Salt and ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cans (14 ounces each) low-sodium vegetable broth
  • 3 cups water
  • 1 large carrot, peeled and sliced into circles
  • 1 large zucchini, cut in half lengthwise then sliced crosswise
  • 1 cup fresh or frozen peas or green beans
  • 2 tablespoons chopped fresh parsley, divided
  • 1 package (9 ounces) BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
  • 1/4 cup (0.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

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  1. Heat oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes.
  2. Season with salt and pepper.
  3. Stir in garlic; cook, stirring frequently, for 30 seconds.
  4. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.
  5. Add pasta; bring to a boil. Cook for 7 minutes.
  6. Season with ground black pepper.
  7. Top with remaining 1 tablespoon parsley and cheese before serving.

Preparation Time: 15 mins
Cooking Time: 30 mins
Servings: 6

Recipe and photo credit (used with permission): Nestlé® and