Tortellini Soup

Doreen Fish


For the 3 years I lived on Vancouver Island I belonged to a Community Kitchen and we cooked meals once a month for the less fortunate.
This was one of our popular soup recipes. We would cook up to 25 - 30 meals in the morning and then we'd all have lunch together...usually soup with crusty bread.
This soup is a favorite of my DH.
It does get thick upon sitting and I just add water when reheating!!!
This is easily doubled , tripled or quadrupled...we did when we were feeding 25 people.
It is delicious!!!


★★★★★ 1 vote



  • 1 Tbsp
    vegetable oil
  • 1
    onion chopped
  • 1
    garlic clove , minced
  • 2 c
    chopped carrots
  • 1/4 c
    sliced celery
  • 4 c
    chicken stock
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried thyme
  • 2 c
    cheese tortellini
  • 1/2 c
    frozen peas
  • 1/4 c
    parmesan cheese

  • ·
    parmesan much as you like to taste
  • 1/4 c
    sliced green onion tops

How to Make Tortellini Soup


  1. In a heavy saucepan, heat oil over medium heat, cook onion, garlic, carrots and celery., stirring often for about 15 mins until softened.
    Add stock, lemon juice, basil and thyme. Bring to a boil.
    reduce haet, simmer, covered for about 15 mins or until carrots are tender.
    Add Tortellini, bring to a boil. Reduce heat and simmer covered for 5 mins. Stir in peas and parmesan cheese.
    Ladle into bowls and sprinkle with onions and extra parmesan cheese.

Printable Recipe Card

About Tortellini Soup

Course/Dish: Vegetable Soup

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