Description
This Creamy Tortellini Minestrone Soup is a comforting and hearty Italian-inspired dish combining tender tortellini pasta, a medley of fresh vegetables, white kidney beans, and a luscious creamy broth. Bursting with robust flavors from garlic, tomato paste, and Italian seasoning, this soup is perfect for a cozy meal any time of the year. It’s garnished with parmesan cheese and fresh parsley for an added touch of richness and freshness.
Ingredients
Scale
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
- 1 cup baby spinach or chopped kale
Seasonings and Pastes
- ½ teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
Broth and Beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable stock or water (plus more as needed)
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
Pasta and Dairy
- 9 ounces tortellini
- 1 cup heavy cream (or half and half cream)
Garnishes
- Parmesan cheese, grated
- Fresh parsley, chopped
Instructions
- Sauté the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the diced onion, chopped garlic, peeled and diced carrots, diced celery, and diced zucchini. Sauté until the vegetables become fragrant and soften, around 5 minutes.
- Add Seasonings and Tomato Paste: Stir in the Italian seasoning and tomato paste to the sautéed vegetables. Cook everything together for 1 minute to develop deeper flavors and slightly caramelize the tomato paste.
- Combine Tomatoes, Stock, and Beans: Add the diced tomatoes, vegetable stock (or water), and drained white kidney beans to the pot. Season with salt and ground black pepper to taste. Bring the soup to a boil, then lower the heat to medium and let it simmer uncovered for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
- Cook the Tortellini: Add the tortellini to the simmering soup and cook according to the package directions, usually about 8 to 10 minutes, until tender. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot.
- Add Cream and Greens: Stir in the heavy cream (or half and half) and baby spinach or kale into the soup. Continue cooking for 1 to 2 minutes until the greens wilt and the soup becomes creamy. Adjust the soup’s consistency with extra broth or water if desired.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup warm, garnished generously with grated Parmesan cheese and a sprinkle of freshly chopped parsley for a fresh finish.
Notes
- You can substitute half and half for heavy cream to reduce fat content and calories.
- For a protein boost, add cooked shredded chicken or Italian sausage if desired (note this changes the vegetarian status).
- Use fresh tortellini for a softer texture or frozen for convenience.
- Adjust the thickness of the soup by adding more vegetable broth or water as needed.
- For a gluten-free version, use gluten-free tortellini or substitute with gluten-free pasta shapes.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove to avoid curdling the cream.
