Sep 012004
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Tammy: Our winner this month is Rhea with her recipe for Basil Tortellini Soup. Fall is just around the corner, and it’s the perfect time to fill your freezer with some tasty soups for those chilly days we know are coming.

I haven’t made a recipe for soup like this before. Besides the Beefy Vegetable Soup, we like Cheddar Broccoli and Loaded Baked Potato Soup. Now we can add Basil Tortellini Soup to our list of favorites! It has good flavor, it’s colorful, and so quick to make! My kids really like cheese tortellini, so they didn’t hesitate to try this soup, which is another plus.

This recipe is so easy to make in bulk, because you are just mixing the ingredients together and freezing it… no cooking needed! Just thaw, heat and eat on serving day. And it is so easy to freeze in family or individual size servings… your choice!
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Broth; chicken, vegetable or beef

4-1/2 C.

9 C.

13-1/2 C.

18 C.

22-1/2 C.

27 C.

Refrigerated cheese tortellini

9 oz.

18 oz.

27 oz.

36 oz.

45 oz.

54 oz.

White kidney or cannelloni beans, drained and rinsed

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Diced tomatoes*

14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Dried basil

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Balsamic vinegar

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.


1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.


1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

On Hand Ingredients
Shredded Parmesan cheese

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.


* = You can use 1 C. chopped fresh tomato instead of a can of tomatoes, if desired.

Assembly Directions:
In a large bowl, combine the broth, tortellini, beans, tomatoes, basil, balsamic vinegar, salt and pepper. Stir to mix. If desired, add up to an additional T. of balsamic vinegar and more pepper for a stronger flavored soup.

Freezing Directions:
Pour soup mixture into a rigid container(s) or freezer bag(s) based on the serving size desired for your family. Seal, label and freeze.

Serving Directions:
Thaw completely in the refrigerator. Put soup in a saucepan and bring to a boil. Simmer until tortellini is done. Sprinkle shredded Parmesan cheese on top of each serving, if desired.

Tammy’s Comments:
This is a really easy recipe! Put the soup on to simmer at the end of a busy day, make a salad, and dinner is ready! For some variety, Rhea said she has added some chopped cooked chicken, sliced zucchini and/or fresh spinach to the soup as it’s cooking. If your store doesn’t sell cheese tortellini in the refrigerated dairy/cheese case, you can use dried tortellini from the pasta aisle. Keep it on hand and add it on serving day… I’m not sure how it would do uncooked and frozen!

Nutritional Info: With Parmesan Cheese
Analysis done using 1 cup chopped fresh tomato, 1 T. balsamic vinegar, 1/8 t. black pepper and 1/3 cup Parmesan cheese.
Per Serving: 272 Calories; 5g Fat (17.0% calories from fat); 19g Protein; 38g Carbohydrate; 8g Dietary Fiber; 32mg Cholesterol; 916mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Nutritional Info: Without Parmesan Cheese
Analysis done using 1 cup chopped fresh tomato, 1 T. balsamic vinegar, 1/8 t. black pepper.
Per Serving: 252 Calories; 4g Fat (13.6% calories from fat); 17g Protein; 37g Carbohydrate; 8g Dietary Fiber; 29mg Cholesterol; 833mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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