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
Scale
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.
