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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

This hearty and comforting tortellini soup is packed with veggies and pasta. It’s a warming soup that’s perfect for cooler nights.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Tortellini soup with basil pesto and parmesan


  • 1 tbs olive oil
  • 1 fennel, finely chopped
  • 1 carrot, peeled, chopped
  • 2 celery sticks, chopped
  • 1 zucchini, chopped
  • 1 garlic clove, crushed
  • 400g can cherry tomatoes
  • 2 cups (500ml) chicken stock or vegetable stock
  • 2 tbs tomato paste
  • 1/2 cup (90g) macaroni
  • 375g pkt veal tortellini
  • 1/4 cup (60ml) thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the fennel, carrot and celery and cook, stirring, for 5 mins or until the fennel softens. Add the zucchini and garlic. Cook, stirring, for 2 mins or until the zucchini is tender.
  2. Step 2

    Add the tomatoes, stock, tomato paste and macaroni to the zucchini mixture. Cook, stirring, for 10 mins or until the vegetables are tender.
  3. Step 3

    Stir in tortellini. Cook for 5 mins or until al dente. Stir in the cream. Season.

    Nutrition Information (Per Serve): Energy: 1747kJ/418 Cals (20%), Protein: 15g (30%). Fat: 14g (20%), Sat fat: 5g (21%), Carb: 54g (17%), Sugar: 10g (11%), Fibre: 6g (20%), Sodium: 906mg (45%). 

Recipe tip

Serve with basil pesto and finely grated parmesan.