Creamy Tortellini Minestrone
User Reviews
5
Creamy Tortellini Minestrone
Description
Creamy Tortellini Minestrone features a sofrito base of olive oil, onions, carrots, and celery, sautéed before adding green beans, garlic, broth, diced tomatoes, and tomato paste. The inclusion of zucchini and a blend of Italian herbs like basil, oregano, and thyme bring traditional minestrone flavors. Simmering until vegetables soften creates a hearty vegetable broth foundation.
Three cheese tortellini enrich the soup, cooking directly in the broth to absorb flavors. Adding kidney beans and fresh spinach near the end gives the soup protein and a bright vegetable note. Half and half swirls into the soup creating a creamy texture without overpowering the tomato base. The final touch of Parmesan cheese adds savory depth and pairs well with the creamy broth and tender vegetables.
This minestrone is versatile and can be adapted by swapping vegetables or herbs according to availability. It serves well as a standalone meal on cooler days, providing comfort and satisfying textures from chewy tortellini, tender beans, and fresh greens.
The recipe notes suggest substitution with Italian seasoning if individual herbs are unavailable and offer alternatives for half and half, ensuring accessibility without compromising the intended creamy character.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups yellow onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup green beans 1-inch cut, fresh
- 1 1/2 Tbsp garlic 4 cloves, minced
- 3 (14 oz) cans chicken broth or more to thin as desired, or vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 2 Tbsp tomato paste
- 1 1/4 cups zucchini 1 small, halved and sliced
- 2 tsp dried basil
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 1 (9 oz) pkg. three cheese tortellini refrigerated
- 1 (14.5 oz) can red kidney beans drained and rinsed, dark
- 2 cups spinach chopped, fresh
- 1 1/4 cups half and half
- Parmesan Cheese for serving, finely shredded
Instructions
- Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
- Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
- Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
- Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.
- Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.
- Recipe source: Cooking Classy
Notes
- If fresh herbs are unavailable, 1 tablespoon dried Italian seasoning works as a substitute for the herb blend.
- Half and half can be replaced with a mix of cream and milk or broth to achieve similar creaminess.
- Feel free to substitute vegetables such as asparagus, yellow squash, mushrooms, or peas based on what you have on hand.
User Reviews
Overall Rating
5
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