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Creamy Tortellini Minestrone Soup Recipe

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4.1 from 4 reviews

This Creamy Tortellini Minestrone Soup is a comforting, hearty Italian-inspired dish featuring tender tortellini, a medley of fresh vegetables, white kidney beans, and a rich, creamy broth. Perfect for a cozy dinner, this soup combines the classic flavors of minestrone with a luscious creamy twist, garnished with parmesan cheese and fresh parsley.

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 & Base

  • ½ teaspoon Italian seasoning
  • 2 tablespoons tomato paste
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 cups vegetable stock or water (plus more as needed)
  • 1 teaspoon salt (to taste)
  • ½ teaspoon ground black pepper (to taste)

Protein & Pasta

  • 1 (15 ounce) can white kidney beans (Cannellini beans), drained
  • 9 ounces tortellini

Dairy & Greens

  • 1 cup heavy cream (or half and half cream)
  • 1 cup baby spinach or chopped kale
  • Parmesan cheese, grated (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. 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, finely chopped garlic, diced carrots, celery, and zucchini. Sauté the vegetables until they become fragrant and softened, approximately 5 minutes.
  2. Add Seasonings: Stir in the Italian seasoning and tomato paste to the sautéed vegetables until evenly combined. Cook for an additional 1 minute to develop flavor and slightly caramelize the tomato paste.
  3. Simmer Soup Base: Add the diced tomatoes, vegetable stock, and drained white kidney beans to the pot. Season the mixture with salt and black pepper to taste. Bring the soup to a boil, then reduce the heat to medium and simmer uncovered for 10-12 minutes, stirring occasionally until the vegetables are tender and the flavors meld together.
  4. Cook Tortellini: Add the tortellini to the soup and cook according to the package directions, about 8-10 minutes, until the tortellini are tender. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot.
  5. Finish with Cream and Greens: Stir in the heavy cream and baby spinach (or kale) and cook for another 1-2 minutes until the greens wilt and the soup becomes creamy. Adjust the soup’s consistency with additional broth if needed.
  6. Season and Serve: Taste the soup and adjust seasoning with extra salt and pepper if desired. Serve the minestrone soup warm, topped with grated parmesan cheese and a sprinkle of fresh parsley for garnish.

Notes

  • You can substitute half and half for the heavy cream if you prefer a lighter soup.
  • Use fresh herbs like thyme or basil in addition to or instead of Italian seasoning for variation.
  • Vegetable stock can be replaced with water, but stock adds more depth of flavor.
  • If you prefer a vegan version, omit the cream and cheese and use a plant-based alternative.
  • Adjust the amount of liquid depending on how thick or brothy you want the soup.

Find it online: https://glowcooks.com/creamy-tortellini-minestrone-soup-recipe/