Wisconsin Potato and Vegetable Growers Association

Tortellini Vegetable Soup

Tortellini Vegetable Soup

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Soups, Stews and Chili
Servings 4
Calories 14 kcal


  • 3 scallions
  • 2 cups Frozen peas and carrots thawed
  • 1/2 tsp Dried Italian Seasoning
  • 2 Potatoes peeled cut into 1⁄2
  • 4 Chicken bouillon cubes
  • 1 pkg. Frozen tortellini 14 oz.


  • Slice scallions, separating white and light green parts from dark green parts. In large pot, heat 1 Tbsp. of oil over medium heat. Add white and light green scallion slices and Italian seasoning; cook, stirring, until softened, 3-4 minutes. Add 4 cups water, bouillon cubes, peas, carrots and potatoes. Cover; bring to a boil. Over low heat, cook until vegetables are softened, 5 minutes. Add tortellini; bring to boil. Over medium heat, cook until tortellini and vegetables are tender, 4-5 minutes. Stir in remaining scallion slices.


Calories: 14kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 957mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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