This hearty vegetable soup has an extra added bonus: cheese tortellini. Have some extra zucchini from your garden? Make this soup. 1 cup is only 2 smart points. Great for a meatless Monday meal.
This post was recently updated with new pictures and updated Freestyle Points info. 8/29/19
This is a great soup for those of you that garden. It calls for zucchini, onions, and bell pepper. I tried gardening as a hobby once and I was pretty terrible at keeping the weeds away. Sometimes they would grow almost as tall as the fence. The only thing I can grow well is herbs and perennials. Perennials are great because they come back every year and I don’t have to replant them.
Now I’m at a new place and there isn’t really much room for a garden. There is but I just like to pay a visit to the local farmers market and support those guys instead. They have great product and do all the weeding for you. 🙂
I remember when my Dad died, a lot of people brought over food to my Mom’s house. One person brought a crockpot full of tortellini soup and it was so good with some parmesan cheese on top. I’ve been looking for a recipe that was similar to that and I think this is pretty close to it. The recipe calls for cheese ravioli, which would be really good as well but I used tortellini.
How to Make Tortellini and Vegetable Soup
Heat oil in a large saucepan or Dutch oven over medium heat.
Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute.
Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Ingredients from Eating Well
More Great Soup Recipes
PrintWeight Watcher Recipes – Tortellini & Vegetable Soup
- Yield: 8 1x
Ingredients
1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste
Instructions
Heat oil in a large saucepan or Dutch oven over medium heat.
Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute.
Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Notes
WW Freestyle Points: 2
- Category: Soup
- Method: Stovetop
Nutrition
- Serving Size: 1 cup
- Calories: 264.9
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 8 g
- Protein: 11g
Keywords: Vegetable Soup
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes. Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
How is this a WW recipe?
NO FOOD is off limits on WW and WW themselves stresses that a lot on their social media pages. That is one reason why I love WW. You can pretty much eat ANYTHING to lose weight just as long as you stay in your daily points range or are in a calorie deficit.
Jenna says
Kelly, Thanks for the tip. This is an older post. If you check most of my newer ones they do include the serving sizes. 🙂
Kelly says
You can’t lista weight watchersrecipe without howmany servingsthere are, if you want to follow properly. Do you know how manyservings are in this?