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Creamy Tortellini Minestrone
5 from 33 votes

Creamy Tortellini Minestrone

Creamy Tortellini Minestrone is a hearty soup blending vegetables like onion, celery, carrot, zucchini, and kale with fire-roasted tomatoes, kidney beans, and refrigerated cheese tortellini. Enhanced by Italian seasoning and a touch of red pepper flakes, this soup finishes with heavy cream and Parmesan for a rich texture and balanced flavor.

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

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

    Cup of Yum
  1. Peel and finely dice your carrots and onion. Finely dice celery. Peel garlic and finely mince.
  2. 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.
  3. Add broth, fire-roasted tomatoes, tomato sauce, and kidney beans.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 bowls

Amount Per Serving

Calories 310

% 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.