Minestrone Soup with Tortellini is a veggie packed, filling and oh so comforting soup that’s sure to satisfy on a cold fall day! It’s hearty, creamy and deliciously flavorful. Likely to become a new go-to soup!
Cheesy Tortellini and Cream Make the Best Minestrone!
But honestly, why didn’t I think about making minestrone creamy until now? And adding tortellini in place of the boring plain noodles? Better now than never though.
Both additions are total upgrades on the traditional minestrone soup! This is how you’ll get the entire family to enjoy minestrone.
I love that this soup is like a collision of healthy food meets comfort food.
As in sure it’s not 100% healthy because of that half and half, and tortellini isn’t packed with nutrition but there are sooooo many veggies that I still feel good about eating this.
Tortellini Minestrone Soup Video
Ingredients You’ll Need for This Recipe
- Olive oil
- Fresh veggies including yellow onion, carrots, celery, green beans, garlic, zucchini and spinach
- Low sodium chicken or vegetable broth
- Canned diced tomatoes
- Tomato paste
- Dried herbs including basil, oregano and thyme
- Salt and pepper
- Cheese tortellini
- Kidney beans
- Half and half
- Parmesan cheese
Scroll below for full printable recipe.
How to Make Minestrone Soup with Tortellini
- Saute onions, carrots and celery in oil in pot.
- Add in green beans and garlic and saute. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
- Season with salt and pepper, bring to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
- Add in tortellini cook through, then add in kidney beans, spinach and half and half cook briefly until warmed through and spinach is wilted.
- Serve warm with parmesan cheese.
What Should I Serve with This Soup?
- Crusty bread, for tearing and dipping
- Side salad with a light dressing
- A side of fresh fruit such as sliced apples or pears
Can I Use Italian Seasoning Instead?
If you don’t have the dried herbs called for in this recipe then 1 Tbsp Italian seasoning will work great too.
Can I Substitute with Cream Instead?
If you already have heavy cream or whipping cream on hand you can use that instead. I’d use 2/3 cup then add 2/3 cup broth or milk.
Can I Use Other Vegetables?
If you have other veggies to use up like asparagus, yellow squash, mushrooms or peas those would be great here too.
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Creamy Tortellini Minestrone
- 2 Tbsp olive oil
- 1 1/2 cups diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup 1-inch cut fresh green beans
- 1 1/2 Tbsp minced garlic (4 cloves)
- 3 (14 oz) cans low-sodium chicken broth or vegetable broth, or more to thin as desired
- 2 (14.5 oz) cans diced tomatoes
- 2 Tbsp tomato paste
- 1 1/4 cups halved and sliced zucchini (1 small)
- 2 tsp dried basil*
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 (9 oz) pkg. refrigerated three cheese tortellini
- 1 (14.5 oz) can dark red kidney beans, drained and rinsed
- 2 cups chopped fresh spinach
- 1 1/4 cups half and half**
- Finely shredded parmesan cheese, for serving
- Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
- Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
- Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
- Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.
- Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.
- Recipe source: Cooking Classy