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
Scale
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.
