Creamy Tortellini Minestrone Soup
This creamy tortellini minestrone soup is a hearty, comforting one-pot meal packed with vegetables, beans, and cheese tortellini in a rich, creamy broth. Ready in just 30 minutes, it’s perfect for cozy dinners and easy meal prep.
Ingredients
- Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- Soup Additions:
- 1 can 15 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1 can 15 oz beans (kidney or cannellini), drained
- 2 cups fresh spinach or kale
- Tortellini:
- 9 –12 oz cheese tortellini
- Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Optional Add-Ins:
- Parmesan cheese
- Red pepper flakes
- Fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in diced tomatoes, broth, oregano, and basil. Bring to a gentle boil.
- Add beans and tortellini. Cook for 5–7 minutes or according to package instructions.
- Stir in spinach (or kale) until wilted. Reduce heat and add cream, mixing well.
- Season with salt and pepper to taste. Serve hot with Parmesan and fresh herbs.
Notes
- Sauté vegetables well to build flavor.
- Do not overcook tortellini to avoid mushy texture.
- Add cream at the end to prevent curdling.
- Adjust consistency with extra broth when reheating.
- Great for meal prep but best enjoyed fresh.