Description
This Creamy Tortellini Minestrone Soup is a comforting, hearty Italian-inspired dish featuring tender tortellini pasta in a rich, creamy vegetable broth. Packed with fresh veggies, white kidney beans, and finished with spinach and parmesan, it offers a perfect balance of creamy texture and vibrant flavors, ideal for a satisfying weeknight dinner.
Ingredients
Vegetables and 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
Seasoning and 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 and Pasta
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
- 9 ounces tortellini
Finishing Ingredients
- 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
- 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 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 flavor and slightly caramelize the tomato paste.
- Add Liquids and Beans: Pour in the diced tomatoes, vegetable stock, and drained white kidney beans. Season with salt and black pepper. Bring mixture to a boil, then reduce heat to medium. Simmer uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
- Cook Tortellini: Add the tortellini to the pot and cook according to package directions, usually about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Finish with Cream and Greens: Stir in heavy cream and baby spinach or chopped kale. Cook for another 1-2 minutes until the greens wilt and soup reaches a creamy consistency. Add more broth if needed to adjust soup thickness.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if desired. Serve the soup warm, garnished generously with grated Parmesan cheese and a sprinkle of fresh parsley.
Notes
- Use vegetable stock for a richer flavor, or water for a lighter version.
- For a lighter soup, substitute heavy cream with half and half or omit altogether.
- Spinach or kale can be substituted or combined depending on preference.
- Ensure tortellini is cooked just until tender to prevent it from becoming mushy.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently and add extra stock if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian