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Caraluzzi's Vegetable Tortellini Soup
Caraluzzi's Recipes

One Pot Vegetable Tortellini Soup

5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Servings 5


  • 1 Small Onion chopped
  • ½ lb Baby Carrots sliced (about half a 16oz bag)
  • 2 Medium Zucchini cubed approx. ½”x ½”
  • 1 pkg 8oz Sliced Mushrooms
  • 1 small bunch Kale stems removed and chopped
  • 4 Cloves Garlic minced
  • 1 can diced tomatoes 14 oz, not seasoned
  • 2 Tablespoons Caraluzzi’s Extra Virgin Olive Oil
  • 1 ½ Teaspoons Caraluzzi’s Italian Seasoning
  • ¼ Teaspoon crushed red pepper flakes
  • 8 cups Vegetable Broth 2 32oz cartons (prefer using broth over stock)
  • 12 oz pkg Caraluzzi’s Fresh Cheese Tortellini
  • 1 ½ Tablespoons Lemon Juice
  • Salt and fresh ground pepper to taste
  • Grated Romano or Parmesan for serving


  • In large stock pot heat olive oil at medium temp.
  • Add onions & carrots cook for 5 minutes stirring occasionally.
  • Add zucchini, mushrooms, diced tomatoes, garlic, Italian seasoning & pepper flakes and cook for about one minute.
  • Turn up heat, add the vegetable broth, put on lid and bring to a boil.
  • Then reduce heat to low and cook veggies on a low simmer for 10-15 minutes.
  • Add the tortellini pasta and kale and cook for 5-10 minutes on low heat.
  • Season to taste with salt & pepper.
  • Optional add grated cheese for flavor (we prefer Romano over parmesan for this recipe).


  • Can substitute the pasta & cheese with vegan options
  • For a little more color, swap 1 green zucchini with a yellow squash
  • For a more authentic Italian recipe, swap the kale with escarole