If you’re craving a comforting yet vibrant meal, this Creamy Tortellini Minestrone Soup Recipe is a total game-changer. It’s a glorious medley of vegetables, tender tortellini, and creamy goodness that feels like a warm hug in a bowl. Perfect for cozy nights or when you want to impress with something nourishing and flavorful, this soup brings together classic Italian flavors with a smooth, indulgent twist that everyone will love.

Ingredients You’ll Need
Gathering simple ingredients is where the magic begins. Each component not only brings its unique flavor but also adds to the texture and color, creating a soup full of life and comfort.
- Extra virgin olive oil: Adds a rich, fruity base flavor and helps sauté the veggies to perfection.
- Onion: Provides a sweet, savory foundation when cooked down.
- Garlic: Boosts the aromatic depth for that classic Italian warmth.
- Carrots: Bring a pleasant sweetness and a bit of crunch if cooked just right.
- Celery: Adds a subtle earthiness and crisp texture.
- Zucchini: Balances the soup with fresh, mild notes and softness.
- Italian seasoning: Infuses herbs like basil, oregano, and thyme for authentic flavor.
- Tomato paste: Deepens the tomato flavor for a richer, more vibrant soup.
- Diced tomatoes: Offer juicy acidity and chunky texture.
- Vegetable stock or water: Creates the flavorful broth that ties everything together.
- White kidney beans (Cannellini): Add creamy protein and a subtle nuttiness.
- Salt and black pepper: Essential for balancing and enhancing the overall taste.
- Tortellini: The star ingredient—pillowy, cheesy pasta that makes the soup hearty.
- Heavy cream or half and half: Gives the soup its luscious creaminess and smooth texture.
- Baby spinach or kale: A burst of green goodness and nutrition.
- Parmesan cheese: For garnishing with a nutty, savory finish.
- Fresh parsley: Brightens every spoonful with a fresh herbal note.
How to Make Creamy Tortellini Minestrone Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating up your olive oil in a large pot until it shimmers—this signals the perfect temperature. Add the diced onion, garlic, carrots, celery, and zucchini right away. Sautéing these ingredients together allows their flavors to meld and soften, releasing wonderful aromas that fill the kitchen. After about five minutes, you’ll notice the vegetables becoming tender and slightly golden, which sets the perfect base for your soup.
Step 2: Add Italian Seasoning and Tomato Paste
Next, sprinkle in the Italian seasoning followed by tomato paste. Stir well to coat all those softened veggies. Cooking this mixture for a minute or so helps caramelize the tomato paste slightly, enriching the soup’s overall taste with a deeper, almost sweet tomato flavor that makes all the difference.
Step 3: Combine Tomatoes, Broth, and Beans
Pour in the diced tomatoes, vegetable stock, and the drained white kidney beans. Season with salt and pepper to taste. Bring everything to a gentle boil before lowering the heat to a steady simmer. Let this simmer uncovered for about 10 to 12 minutes. This process softens the vegetables further and lets the flavors marry beautifully, creating that classic minestrone heartiness you’re aiming for.
Step 4: Cook the Tortellini
Add the tortellini straight into the pot, following the package directions for cooking time—around eight to ten minutes. Stir occasionally to ensure the pasta doesn’t stick to the bottom and cooks evenly. The tortellini soak up some of the soup’s flavor while adding tender, cheesy pockets that make this recipe unforgettable.
Step 5: Stir in Cream and Greens
Once the tortellini is tender, gently stir in the heavy cream and the baby spinach or kale leaves. Continue cooking for another minute or two to wilt the greens and let the soup become irresistibly creamy. If the consistency feels too thick, simply add a splash more broth to achieve the perfect, comforting texture.
Step 6: Final Seasoning and Serve
Give the soup a final taste, adjusting salt and pepper as needed. Ladle into bowls and garnish with freshly grated Parmesan and a sprinkle of chopped parsley. This finishing touch elevates the Creamy Tortellini Minestrone Soup Recipe to something truly special and crowd-pleasing.
How to Serve Creamy Tortellini Minestrone Soup Recipe
Garnishes
Simple garnishes like freshly grated Parmesan and chopped parsley add layers of flavor and a pop of color to your soup. You might also sprinkle a few crushed red pepper flakes for a gentle heat or a drizzle of extra virgin olive oil for an extra glossy finish.
Side Dishes
Serve this soup alongside crusty garlic bread, a fresh green salad with tangy vinaigrette, or a sprinkle of toasted pine nuts for a complete meal. These sides complement the soup’s creamy richness perfectly and make the whole dining experience feel even more indulgent.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bread bowls or individual mini crockpots when entertaining guests. You could also top with crispy pancetta or crispy sage leaves to add crunch and elevate the flavors further. It turns every spoonful into a delightful surprise.
Make Ahead and Storage
Storing Leftovers
This Creamy Tortellini Minestrone Soup Recipe holds up wonderfully in the fridge. Store leftovers in an airtight container for up to three days. The flavors deepen overnight, making each subsequent serving even more delicious.
Freezing
Freezing this soup is possible but requires a little care because of the cream and tortellini. It’s best to freeze the soup before adding cream and pasta. When ready to eat, thaw it in the fridge overnight, then stir in fresh cream and cook freshly boiled tortellini separately to add at serving time. This keeps the texture and taste just right.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking or curdling of the cream. Add a splash of broth or water if the soup thickens too much. This will bring back that fresh-from-the-pot warmth you love.
FAQs
Can I use meat broth instead of vegetable stock?
Absolutely! Using chicken or beef broth adds a different savory depth that can enhance the soup’s richness, though the traditional vegetarian version with vegetable stock keeps it light and fresh.
What kind of tortellini works best?
Cheese-filled tortellini is classic here, but you can try spinach or mushroom varieties for extra flavor. Just be sure to cook according to the package directions to keep them tender.
Is there a dairy-free way to make this soup creamy?
Yes! Swap out the heavy cream for coconut milk or a plant-based cream alternative. The soup will still be rich and satisfying with a subtle twist in flavor.
Can I add other vegetables?
Definitely! Feel free to toss in diced bell peppers, green beans, or even some fresh peas for additional color and nutrition. The soup is very forgiving and welcomes extra veggies.
How thick should the soup be?
The soup should be creamy but still have a broth-like consistency. Adjust the thickness by adding more stock if needed, so it’s perfect for spooning and slurping!
Final Thoughts
This Creamy Tortellini Minestrone Soup Recipe is one of those comforting, soul-satisfying dishes that you’ll want to make again and again. It’s approachable enough for weeknights but special enough to share with loved ones. So grab your ingredients and get cooking—this soup is ready to become your new favorite cozy classic!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tortellini Minestrone Soup is a comforting and hearty Italian-inspired meal featuring tender tortellini pasta immersed in a rich blend of vegetables, white beans, and a creamy tomato broth. It combines earthy flavors from fresh veggies and Italian seasoning with the smoothness of cream, finished off with parmesan cheese and fresh parsley for garnish. Perfect for a cozy dinner, this soup is both flavorful and nourishing.
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
- ½ teaspoon Italian seasoning
Base & Stock
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable stock or water (plus more as needed)
Protein & Pasta
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
- 9 ounces tortellini
Finishing Ingredients
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- 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
- Heat 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, approximately 5 minutes.
- Add Seasoning and Tomato Paste: Stir in the Italian seasoning and tomato paste, mixing until evenly combined. Cook for 1 minute to develop flavors 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 the mixture to a boil, then reduce heat to medium. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Cook Tortellini: Add the tortellini to the pot and cook according to package instructions, about 8 to 10 minutes, until tender. Stir occasionally to prevent sticking.
- Add Cream and Greens: Stir in the heavy cream and baby spinach or chopped kale. Cook for another 1 to 2 minutes until the greens wilt and the soup becomes creamy. Adjust soup consistency with additional broth if desired.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve warm, garnished with grated parmesan cheese and a sprinkle of fresh parsley.
Notes
- Vegetable stock can be substituted with water, but stock adds more flavor.
- For a lighter version, substitute heavy cream with half and half or omit the cream.
- Tortellini can be cheese-filled or meat-filled depending on preference.
- To make the soup vegan, use plant-based cream alternatives and omit parmesan garnish.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- If soup thickens when refrigerated, thin with a splash of vegetable stock when reheating.

