Creamy Tortellini Minestrone

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

Creamy Tortellini Minestrone

Lately my other half has started doing about 99% of the grocery shopping.

This means my list has gone from single word ingredients to lengthy descriptions of what I’m looking for.

KALE is now “one pkg curly kale – only if dark green and super fresh” and TOMATOES are now “the reddest effing tomatoes you can find – cherry/grape tomatoes on the vine and Roma.”

I’m fairly certain he thinks I’m crazy yet he still insists on doing the shopping, even when I write things like “fresh chilled kosher dill pickles from the cold section – bring home a shelf stable jar and I WILL CUT YOU!”

Of course this is all under the guise of being helpful but I *think* it has more to do with the fact that he gets to sneak copious amounts of junk food into the pantry without me being any the wiser.

The amount of oreos, potato chips, gummy bears, and white cheddar doritos in my house right now is rediiiiiiiculous.

Creamy Tortellini Minestrone Soup with Parmesan and Kale

If y’all have been here a while, you know he likes to stock up on random things.

One time he brought home so much shrimp, I had to come up with about a zillion shrimp recipes for the blog to help get through it all. (I kind of loved it – HA!)

Lately he must be on a tortellini kick because darlings, we are SWIMMING in it!

All this to say, get ready for a tortellini-recipe-palooza of epic proportions, starting with this tortellini-ified minestrone that I basically want to marry.

Creamy Tortellini Minestrone

This totally luxe soup pairs a thick and creamy tomato soup base with oodles of fresh veggies and tender cheesy pasta. SIGN. ME. UP.

It features a delicious medley of onion, celery, zucchini, carrot, kale, and kidney beans.

Creamy Tortellini Minestrone
5 from 2 votes
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Creamy Tortellini Minestrone

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

Course Soup
Cuisine American
Keyword Tortellini Minestrone
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 bowls
Calories 310 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 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)
  • 1/4 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
  • 1/2 cup heavy cream
  • 1-2 cups finely chopped kale
  • salt and pepper to taste
  • grated parmesan cheese for topping, to taste

Instructions

  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!

Recipe 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 Facts
Creamy Tortellini Minestrone
Amount Per Serving
Calories 310 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 43mg14%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 12g13%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this creamy tortellini minestrone soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Comments

  • Noelle

    5 stars
    This was amazing! can’t wait to make this all winter too! Yum

  • Nellie Tracy

    5 stars
    This is a great recipe! Love soups for fall weather, can’t wait to make this a lot this fall!

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