Tortellini Vegetable Soup

Tortellini Vegetable Soup

Three cheese, tri-colored tortellini, zucchini, and yellow squash come together in an incredibly flavorful tomato based broth all for 125 calories a serving!

Tortellini Vegetable Soup
Just a few, simple ingredients.

Seriously, I’m not even kidding. 125 calories for an entire cup which means you can totally fill your soup bowl to the brim without any second thoughts. The tortellini make me feel as though I am eating something far richer than I really am. The trick here is using the zucchini and squash (both extremely low calorie vegetables) to bulk up the soup a bit, providing lots of vitamins and minerals and fiber for hardly any calories.

Tortellini Vegetable Soup

My husband isn’t a huge fan tortellini OR squash (sigh…yes…I know…the insanity) but he IS a huge fan of the broth. Garlic, onion, oregano…. The broth is PACKED with flavor. It was a good thing I snapped pictures when I did b/c I noticed a suspicious lack of broth after I came back from a run after leaving it to cool. I’m learning about just leaving things out. My 3 year old is prone to taste testing everything within reach. I can’t tell you how many times I’ve popped into the other room to grab something while I’m in the middle of photographing only to come back and find him nibbling on whatever I was shooting…hard to be mad at such a cute chocolaty smile though:) But back to soup. Rich (tasting), hearty, flavorful and so simple to make, this soup is the perfect way to warm up and fill up any evening of the week.

Tortellini Vegetable Soup

Tortellini Vegetable Soup

  • Yield: 9 servings (1cup)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 4 cups reduced fat, reduced sodium chicken broth
  • 28 ounces crushed tomatoes
  • 2 teaspoons coarsely ground garlic salt
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup yellow onion, chopped
  • 1 large yellow squash, sliced
  • 2 medium zucchini, sliced
  • 9 ounces package 3 cheese tri-colored tortellini (or any tortellini of your choice)


  1. In a large soup pot bring the broth, crushed tomatoes, seasonings, and onion to a slow boil stirring frequently.

  2. Add the sliced squash and simmer until tender, stirring frequently

  3. Add the tortellini and simmer until the pasta is cooked to your preference.


Nutrition Facts Servings 9.0 Amount Per Serving (1 cup) Calories 128 Total Fat 2g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 4mg Sodium 815mg Potassium 532mg Total Carbohydrate 23g Dietary Fiber 3g Sugars 6g Protein 7g

Tortellini Vegetable Soup



  1. This was a great recipe. Very easy to make and tasty! I made a few errors (garlic SALT instead of powder, and overcooked pasta). but even with that, I still enjoyed it. Will definitely make this again. Thank you for sharing!

  2. Oh I am so happy that you enjoyed it!!! I have definitely made the garlic salt vs garlic powder mistake before!!! Lol, but I'm glad that it turned out anyways. Thanks for commenting:)

  3. Hi, I don't think the tortellini would freeze well, but you could always make and freeze the broth ahead of time and then just add the pasta once you thaw it out and are ready to eat.

  4. This soup is amazing, now a family favourite. My husband likes a little meat in his soup so I added 1 Italian chicken sausage cut into thin slices. Thanks Samantha!

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