If you’re craving a soup that hugs you from the inside out, this Creamy Tortellini Minestrone Soup Recipe is the perfect remedy. It’s a vibrant medley of tender vegetables, hearty white beans, and pillowy tortellini, all swimming in a luscious, creamy tomato broth that’s both comforting and satisfying. Every spoonful offers a beautiful balance of flavors and textures that makes this soup a true weeknight winner or an impressive dish to share with loved ones. Trust me, once you make this soup, it will quickly become a staple in your kitchen repertoire.
Ingredients You’ll Need
This recipe shines with simple, fresh ingredients that work harmoniously to create depth of flavor and an inviting texture. Each component is essential—offering a splash of color, a hint of spice, or a layer of creaminess that brings the bowl to life.
- Extra virgin olive oil: Adds a fruity richness and helps sauté the vegetables evenly.
- Onion: Provides a sweet, savory base that deepens the soup’s flavor.
- Garlic: Infuses the broth with a warm aromatic note, essential for that classic Italian touch.
- Carrots: Bring natural sweetness and a nice tender bite after simmering.
- Celery: Offers a subtle earthiness and crunch that balances the softness of other ingredients.
- Zucchini: Adds a fresh, lightly vegetal element and vibrant green color.
- Italian seasoning: A blend of herbs that ties all the flavors together with a hint of herbal brightness.
- Tomato paste: Concentrates the tomato flavor and adds a slightly caramelized depth.
- Diced tomatoes: Keep the broth juicy and introduce a fresh acidity.
- Vegetable stock or water: Builds the soup’s body and ensures the right consistency for the creamy base.
- White kidney beans (Cannellini beans): Provide protein and a creamy texture that complements the tortellini.
- Salt and ground black pepper: Essential seasonings that enhance every ingredient’s natural flavor.
- Tortellini: The star pasta of the dish, tender and stuffed, making each bite delightfully chewy and satisfying.
- Heavy cream or half and half: Turns the broth into a velvety, luscious soup that feels indulgent yet comforting.
- Baby spinach or chopped kale: A fresh, nutrient-packed green that wilts perfectly into the hot soup.
- Parmesan cheese (for garnish): A nutty, salty finish that brightens every spoonful.
- Fresh parsley (for garnish): Adds a pop of color and a fresh herbal note to the final presentation.
How to Make Creamy Tortellini Minestrone Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating your olive oil in a large stockpot or Dutch oven over medium-high heat until it shimmers with warmth. Toss in the diced onion, garlic, carrots, celery, and zucchini. Sauté these together for about five minutes until they soften and release their natural sweetness. This step builds a flavorful foundation by softly caramelizing the vegetables, which will deepen the soup’s taste.
Step 2: Add Seasoning and Tomato Paste
Next, sprinkle in the Italian seasoning and stir in the tomato paste until everything is evenly coated. Cook this mixture for about a minute. This brief cooking process allows the tomato paste to develop a slightly caramelized flavor, boosting the savoriness of the broth without overpowering it.
Step 3: Build the Broth
Pour in the diced tomatoes, vegetable stock, and drained white kidney beans. Season the pot with salt and freshly ground black pepper, then bring everything to a gentle boil. Reduce the heat to medium and let it simmer for 10 to 12 minutes. During this time, the vegetables become tender and all the flavors happily mingle, creating a rich, harmonious minestrone base.
Step 4: Cook the Tortellini
Carefully add in the tortellini and cook according to the package instructions, usually around 8 to 10 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta will absorb some broth while cooking, making it wonderfully infused with those savory flavors you’ve been building.
Step 5: Finish with Cream and Greens
Once the tortellini is tender, stir in the heavy cream and spinach or kale. Let the soup cook for an additional 1 to 2 minutes so the greens wilt gently and the cream melds beautifully into the broth. If the soup feels too thick for your liking, add a splash more vegetable stock or water to reach your perfect consistency.
Step 6: Season and Serve
Give your soup a careful taste and adjust salt and pepper to your preference. Ladle it into bowls and top with a generous sprinkle of freshly grated Parmesan cheese and chopped parsley. This final flourish brings a burst of cheesy, herbal brightness that makes every spoonful sing.
How to Serve Creamy Tortellini Minestrone Soup Recipe
Garnishes
Brighten your bowl by adding a handful of freshly grated Parmesan and a scattering of finely chopped parsley. These simple garnishes elevate the dish visually and add complementary flavors that highlight the soup’s creamy and herby notes. For an extra touch, a drizzle of good-quality olive oil before serving can add silkiness.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic breadsticks that you can dip into the luscious broth. A light, crisp side salad with a tangy vinaigrette also balances out the richness of the soup, making for a well-rounded meal that satisfies every craving.
Creative Ways to Present
For entertaining or a cozy dinner, serve the soup in rustic bowls and garnish with a Parmesan crisp or a sprinkle of chili flakes for some heat. You can also ladle the soup into hollowed-out bread bowls for that extra cozy, hearty feel that’s just perfect for cooler evenings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the leftover soup into an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days. The flavors often deepen overnight, making reheated soup taste even better than the first day.
Freezing
While the creamy basil minestrone soup freezes well, keep in mind the tortellini might become a bit soft after thawing. To prevent overcooked pasta, you can freeze the soup base separately and cook fresh tortellini when ready to serve. Store frozen soup in a freezer-safe container for up to 2 months.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it feels too thick, add a little more vegetable stock or water. Avoid reheating in the microwave for uneven heating, especially with the cream and tortellini.
FAQs
Can I use frozen vegetables instead of fresh?
Absolutely! While fresh vegetables enhance the texture and flavor, frozen veggies are a convenient and effective alternative that will still deliver great taste without sacrificing quality.
Can I substitute the heavy cream with dairy-free options?
Yes, coconut cream or cashew cream works wonderfully as a dairy-free substitute, adding a creamy texture while keeping the soup rich and flavorful.
What type of tortellini is best for this soup?
Cheese-filled tortellini are classic here, but you can also try spinach or meat-filled varieties depending on your preference. Just be sure to follow the package cooking times to avoid overcooking.
Can I make this soup vegan?
To make this recipe vegan, skip the heavy cream or use a plant-based cream alternative and omit the Parmesan cheese or use a vegan substitute. The vegetable stock and beans keep it hearty and satisfying.
Is this soup suitable for meal prepping?
Definitely yes! This Creamy Tortellini Minestrone Soup Recipe reheats beautifully, making it an excellent choice for meal prep. Just store the soup and tortellini separately if you want to maintain the best texture.
Final Thoughts
This Creamy Tortellini Minestrone Soup Recipe is one of those magical dishes that feels like a warm hug, comforting yet exciting with every bite. It’s so easy to make and packed with nutritious ingredients that satisfy both body and soul. I can’t wait for you to try it and see just how effortlessly it elevates any mealtime. Get ready to fall in love with this cozy, creamy bowl of goodness!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Tortellini Minestrone Soup is a comforting Italian-inspired dish that combines sautéed vegetables, tender tortellini, and creamy broth for a hearty and satisfying meal. Packed with wholesome ingredients like vegetables, white beans, and fresh greens, this soup is perfect for cozy dinners or meal prep during cooler months.
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 small zucchini, diced
Seasonings & Sauces
- ½ teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
Liquids & Dairy
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable stock or water (plus more as needed)
- 1 cup heavy cream (or half and half cream)
Protein & Pasta
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
- 9 ounces tortellini
Greens & Garnishes
- 1 cup baby spinach or chopped kale
- Parmesan cheese, grated (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, garlic, carrots, celery, and zucchini. Sauté until fragrant and softened, about 5 minutes.
- Add Seasoning and Tomato Paste: Stir in Italian seasoning and tomato paste until evenly combined. Cook for 1 minute to develop the flavor and slightly caramelize the tomato paste.
- Add Tomatoes, Stock, and Beans: Pour in the diced tomatoes, vegetable stock, and drained white kidney beans. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and let simmer uncovered for 10-12 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Cook Tortellini: Add the tortellini to the pot. Cook according to package directions, about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Add Cream and Greens: Stir in the heavy cream and baby spinach or kale. Cook for another 1-2 minutes until the greens wilt and the soup becomes creamy. Adjust the consistency by adding more broth if desired.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with grated Parmesan cheese and a sprinkle of fresh parsley.
Notes
- You can substitute half and half for the heavy cream to reduce fat content.
- For a vegan version, replace cream with coconut milk and omit Parmesan garnish or use a plant-based alternative.
- Add other vegetables like green beans or peas as desired.
- Use store-bought vegetable stock or homemade for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding more broth if the soup thickens too much.
