Creamy Tortellini Minestrone

Name: Creamy Tortellini Minestrone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 bowls
Ingredients: 1 medium onion; 2 ribs celery; 3-4 carrots; 1 small zucchini squash; 3-4 cloves garlic; 1-2 TBSP olive oil; 1 TBSP Italian seasoning blend; ¼ tsp crushed red pepper flakes; 4 cups vegetable broth; 1 can diced fire roasted tomatoes; 1 can plain tomato sauce; 1 can dark red kidney beans; 9 oz refrigerated cheese tortellini; ½ cup heavy cream; 1-2 cups finely chopped kale; salt and pepper; grated Parmesan cheese

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 bowls
Calories
310 kcal
Course
Soup
Cuisine
American

Creamy Tortellini Minestrone

Reese Morris

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A fun twist on the classic Italian soup, this Creamy Tortellini Minestrone is loaded with tender veggies, cheesy tortellini, and lots of flavor!

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Ingredients

Servings

1 medium onion (yellow or white)
2 ribs celery
3-4 carrots
1 small zucchini squash
3-4 cloves garlic
1-2 TBSP olive oil
1 TBSP Italian seasoning blend (Mrs. Dash is my favorite)
¼ tsp crushed red pepper flakes
4 cups vegetable broth
1 can diced fire roasted tomatoes (14.5 oz)
1 can plain tomato sauce (14.5 oz)
1 can dark red kidney beans (15.5 oz) drained and rinsed
9 oz refrigerated cheese tortellini
½ cup heavy cream
1-2 cups finely chopped kale
salt and pepper to taste
grated Parmesan cheese for topping, to taste

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Instructions

Peel and finely dice your carrots and onion. Finely dice celery. Peel garlic and finely mince.
Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion, carrots, and celery. Sauté until tender, approx. 5-6 minutes, adding zucchini and garlic and towards the end. Season with Italian seasoning and crushed red pepper flakes.
Add broth, fire-roasted tomatoes, tomato sauce, and kidney beans.
Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
If you happen to have a full wedge of parmesan cheese with the rind handy, you can actually cut this off and add it to the soup while it simmers. This adds delicious parm flavor to the soup! Simply remove before serving.
Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.
Lastly add finely chopped kale and stir into the hot soup to wilt the greens. Give it a taste and season with salt and pepper to taste. Add any extra seasoning your heart desires plus grated parmesan cheese. Dive in while it's hot!

Notes

Recipe yields 6 bowls or 12 cups of soup.
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!
The leftover soup is AWESOME and will keep 2-3 days in the refrigerator. It will be a bit thicker as the tortellini will soak up some of the liquid, almost like a chunky stew. Simply reheat via microwave (it's a great grab and go work lunch!) or in a small pot on the stovetop.

Nutrition Information

Show Details

Calories 310kcal (16%) Carbohydrates 38g (13%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 43mg (14%) Fiber 6g (24%) Sugar 12g (24%)