Creamy Tortellini Minestrone
User Reviews
5
Creamy Tortellini Minestrone
Description
This soup begins by sautéing diced onion, carrot, celery, zucchini, and garlic with Italian seasoning and crushed red pepper for a mildly spiced base. Vegetable broth, fire-roasted diced tomatoes, tomato sauce, and kidney beans add a robust tomato flavor and protein. Simmering these together softens the vegetables and melds flavors.
Once vegetables are tender, fresh cheese tortellini and heavy cream are added, simmering until the tortellini are cooked through and the soup gains a creamy consistency. Parmesan rind may be simmered with the soup to impart additional umami, then removed before serving.
This soup serves well as a filling lunch or dinner option, providing a balance of vegetables, beans, pasta, and cream. Leftovers thicken slightly as the tortellini absorb liquid and can be reheated easily.
It yields about six bowls, or twelve cups, and keeps for 2-3 days refrigerated. Reheating can be done on the stove or microwave for convenience.
Ingredients
- 1 onion yellow or white, medium
- 2 ribs celery
- 3-4 carrot
- 1 zucchini small
- 3-4 cloves garlic
- 1-2 TBSP olive oil
- 1 TBSP Italian seasoning blend (Mrs. Dash is my favorite)
- ¼ tsp red pepper flakes crushed
- 4 cups vegetable broth
- 1 can diced fire roasted tomatoes (14.5 oz)
- 1 can tomato sauce 14.5 oz, plain
- 1 can Kidney Beans 15.5 oz) drained and rinsed, dark red
- 9 oz cheese tortellini refrigerated
- ½ cup heavy cream
- 1-2 cups kale finely chopped
- salt to taste
- black pepper to taste
- Parmesan Cheese for topping, to taste, grated
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
- This recipe makes 6 bowls (about 12 cups) of soup, suitable for multiple servings or leftovers.
- Nutrition varies based on ingredient substitutions and toppings; adjust accordingly.
- Leftovers will thicken as tortellini soak up liquid; reheat gently by microwave or stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 310 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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