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Tortellini And Vegetable Soup

Hearty and heathy, this vegetable soup is the perfect start to any meal.

Recipe by Canned Food Alliance
italian, dinner, lunch, dairy free, nut free, sugar free, main-dish


  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon dried rosemary leaves
  • 2 cans (14 1/2 ounces each) low-sodium chicken broth
  • 1 can (15 1/2 ounce) zucchini and tomatoes Half of
  • 1 can (15 ounce) chickpeas (garbanzo beans), drained and rinsed
  • 1 package (12 ounce) frozen or refrigerated cheese tortellini
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onion and garlic and sauté for 3 minutes until tender.
  3. Add the oregano and rosemary and cook for 1 more minute.
  4. Add the chicken broth, zucchini and tomatoes, and chickpeas.
  5. Bring to a boil.
  6. Add the tortellini and and simmer, uncovered for about 8 minutes or until tortellini is just cooked.
  7. Season with salt and pepper to taste and serve.