Zuppa di Tortellini (Tortellini Soup)

LeGourmetTV's picture

Feb. 06, 2015

Nana Ortenzia makes this soup with homemade stock. She makes it for us on cold nights and also on hot nights because its one of our favourites! We used to, and still call it belly button soup because of the shape of the tortellini.


Meat/Cheese tortellini 1 Pound
Chicken stock/Vegetable stock 8 Cup (128 tbs)
Chopped fresh italian parsley/Chopped basil 2 Tablespoon
Grated parmesan cheese 1/4 Cup (4 tbs)



In large pot of boiling salted water, cook tortellini for 8 minutes or until they float to the top. 

Drain and set aside.

Then, in saucepan, bring chicken stock and parsley to a boil. Stir in tortellini; simmer for 5 minutes. 


Serve in deep soup bowls sprinkled with Parmesan.

Tip: For a heartier soup stir in 1 cup (250 mL) frozen mixed vegetables with tortellini.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 379Calories from Fat 144

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 869 mg36.21%

Total Carbohydrates 18 g6%

Dietary Fiber %

Sugars 7 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet