Creamy Tortellini Minestrone Soup is hearty, cozy, and loaded with vegetables, tender cheese tortellini, and a rich tomato-cream broth that hits all the right notes. It's like two comfort food classics in one bowl: the wholesome goodness of traditional minestrone combined with the creamy indulgence of a tortellini soup.
This one-pot wonder is perfect for chilly nights or busy weeknights when you want something satisfying but easy. Packed with veggies like carrots, celery, zucchini, and greens, it's nourishing yet rich enough to feel like a treat. Plus, it's ready in under 40 minutes, made from simple pantry ingredients you likely already have on hand.
This recipe was inspired by our Creamy Tortellini Soup with Sausage and Minestrone Soup, and it pairs beautifully with Homemade Garlic Breadsticks or Soft Dinner Rolls for the ultimate cozy meal.
Why You'll Love This Recipe
- Two soups in one. It's a delicious blend of creamy tortellini soup and classic minestrone, giving you the best of both worlds: hearty, veggie-packed comfort with a velvety finish that feels extra indulgent.
- Quick and easy. Everything cooks in one pot in under 40 minutes. No need for multiple pans or fancy steps - just simple layering of flavor for an impressive, restaurant-worthy soup.
- Perfectly balanced. The broth is rich and creamy without being heavy, and the mix of veggies, beans, and tortellini creates an ideal texture that's cozy but fresh.
- Family-friendly and freezer-ready. Everyone loves cheesy tortellini, and this soup keeps beautifully for leftovers or meal prep. You can even freeze the base and add tortellini later for a fresh-cooked finish.
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Ingredients and Substitutions
To make this delicious Creamy Tortellini Minestrone Soup, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Adds richness and depth to sauté the aromatics. Use avocado oil if preferred.
- onion - Yellow or white onions both work. Dice finely for even cooking.
- garlic - Fresh garlic adds essential flavor. Use more if you like it garlicky.
- veggies - Carrots, celery, zucchini are classic minestrone vegetables that add sweetness, crunch, and color. Substitute with other vegetables like bell peppers or green beans.
- Italian seasoning - A mix of oregano, basil, thyme, and rosemary. You can also use fresh herbs.
- tomato paste - Deepens the flavor and gives the soup a rich tomato base.
- diced tomatoes - Canned tomatoes make it quick and easy. Use fire-roasted tomatoes for more depth.
- vegetable stock - Keeps it vegetarian, but chicken broth adds more richness if desired. Add more liquid for a thinner consistency.
- white kidney beans (cannellini beans) - Adds creaminess and protein. Substitute with navy beans or chickpeas, if desired.
- tortellini - Any flavor of fresh or frozen tortellini works. Use a gluten-free version if preferred.
- heavy cream - Creates the creamy finish. Half-and-half or milk can be used for a lighter texture.
- greens - Baby spinach or kale adds freshness and color. Frozen spinach works in a pinch.
- Parmesan cheese - For serving. You can also stir in a small amount to enrich the broth.
- parsley - Optional garnish for a pop of freshness.
Equipment
You'll also need measuring cups and spoons, a large heavy-bottomed pot or Dutch oven, wooden spoon or ladle for stirring, chef's knife for chopping vegetables, and a grater for the Parmesan garnish.
Instructions
- Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the onion, garlic, carrot, celery, and zucchini. Sauté until fragrant and softened, about 5 minutes.
- Add tomato paste and seasoning. Stir in Italian seasoning and tomato paste until evenly combined. Cook for 1 minute to develop flavor and slightly caramelize the tomato paste.
- Build the soup base. Add the diced tomatoes, vegetable broth, and white beans. Season with salt and pepper. Stir well until the mixture is evenly combined. Bring to a boil, then reduce heat to medium. Simmer uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Cook the tortellini. Add the tortellini and cook according to package directions, about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Make it creamy. Stir in heavy cream and baby spinach (or kale) and cook for another 1-2 minutes until the greens wilt and the soup is creamy. Adjust consistency with more broth if needed.
- Serve. Taste and adjust seasoning with salt and pepper if desired. Serve warm, topped with parmesan cheese and a sprinkle of fresh herbs.
Expert Tip: Layer Flavor Gradually
Start with a good base by sautéing the aromatics until fragrant before adding the tomato paste and seasoning. This short step builds incredible depth and ensures every spoonful has rich, developed flavor. It's the secret to making a simple soup taste like it's been simmering all day.
More Tips and Tricks
- Cook the tortellini just right. Add it near the end so it doesn't overcook or become mushy. It should be tender but still slightly firm.
- Adjust thickness to your liking. Mash a few beans for a naturally thicker broth or add extra stock for a lighter texture.
- Use good-quality tortellini. Fresh or refrigerated tortellini hold their shape better than dried varieties.
- Add greens at the end. Spinach or kale only need a minute or two to wilt - this keeps their bright color and nutrients intact.
- Store tortellini separately for leftovers. If you expect leftovers, keep some tortellini aside and add them to reheated soup later to avoid sogginess.
Recipe Variations
- Add protein. Stir in cooked Italian sausage, shredded chicken, or turkey for a heartier version.
- Make it dairy-free. Use coconut milk or a dairy-free cream alternative and skip the Parmesan topping.
- Add more veggies. Toss in fresh green beans, yellow squash, corn, or peas for extra texture and sweetness.
- Spicy twist. Add a pinch of red pepper flakes or chili oil for gentle heat.
- Use different pasta. Substitute tortellini with mini ravioli or short pasta like ditalini or small shells.
- Cream cheese version. For an even creamier soup, stir in 2 tablespoons of cream cheese before the heavy cream. It adds a velvety body and mild tang.
Storage
How to Store
Cool completely, then transfer to airtight containers and refrigerate for up to 3 days.
How to Reheat
Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water to loosen if it thickens.
How to Freeze
For best results, freeze the soup before adding tortellini (they can get too soft). Store in airtight containers for up to 3 months. When ready to serve, thaw overnight and add freshly cooked tortellini before finishing with cream.
How to Serve
Creamy Tortellini Minestrone Soup is hearty enough to enjoy as a full meal but also pairs beautifully with light sides. The creamy tomato base and cheesy pasta make it perfect for dipping and scooping.
These are my favorite dishes to serve with this tortellini soup:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Yes, and it's delicious! Adding tortellini instantly transforms a classic minestrone into a cozy, comforting pasta soup that feels heartier and more satisfying. The tender, cheesy pasta absorbs the flavors of the tomato-based broth, while the vegetables and beans add texture and balance. This twist makes it a perfect comfort food dinner for fall and winter when you're craving something warm and filling. Just add the tortellini near the end of cooking so it stays tender and doesn't overcook. You can use cheese, spinach, or even mushroom tortellini - all work beautifully.
Tortellini can get soft if it sits too long in the hot broth, especially after the soup has been stored. To keep it perfectly al dente, add the tortellini near the end of cooking and simmer just until tender. If you plan to store leftovers, consider keeping the tortellini separate and adding it fresh when reheating. This trick keeps the texture perfect even the next day. Tortellini soup is still wonderful reheated, just remember that pasta continues to absorb liquid, so you may want to add a splash of broth or water to loosen it up before serving.
No, you don't need to boil tortellini separately before adding it to the soup. Fresh or frozen tortellini can be added directly to the simmering broth, where it will cook perfectly in just a few minutes while absorbing the soup's flavor. This makes cleanup easier and ensures the pasta is infused with the tomato and herb base. If you prefer firmer pasta for leftovers, you can boil the tortellini separately and add it to individual servings instead. Either way, this one-pot method keeps things simple and is perfect for quick, weeknight cooking.
Yes, frozen tortellini works perfectly. Add it directly to the simmering soup and cook for 1-2 minutes longer than the package directions. No need to thaw first.
Use half-and-half or milk instead of heavy cream, or skip the cream entirely and blend a portion of the soup for natural creaminess. You can also reduce the tortellini or cheese for a lighter variation.
Minestrone is a classic Italian vegetable soup often served with simple, rustic sides. Traditionally, it's paired with crusty bread, focaccia, or breadsticks to soak up the flavorful broth. It also goes well with green salads, roasted vegetables, or a light antipasto platter. For a heartier meal, you can serve it alongside grilled chicken, steak, or baked fish. In the colder months, this creamy tortellini minestrone is especially good with a warm slice of garlic bread and a glass of red wine - the ultimate cozy winter dinner.
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Recipe
Creamy Tortellini Minestrone Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Tortellini Minestrone Soup is hearty, cozy, and loaded with veggies, beans, and cheese tortellini in a rich tomato-cream broth.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 2 medium carrots, peeled and diced
- 3 ribs celery, diced
- 1 small zucchini, diced
- ½ teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups vegetable stock or water (plus more as needed)
- 1 (15 ounce) can white kidney beans (Cannellini beans), drained
- 1 teaspoon salt (to taste)
- ½ teaspoon ground black pepper (to taste)
- 9 ounces tortellini
- 1 cup heavy cream (or half and half cream)
- 1 cup baby spinach or chopped kale
- parmesan cheese, grated (for garnish)
- fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the onion, garlic, carrot, celery, and zucchini. Sauté until fragrant and softened, about 5 minutes.
- Stir in Italian seasoning and tomato paste until evenly combined. Cook for 1 minute to develop flavor and slightly caramelize the tomato paste.
- Add the diced tomatoes, vegetable stock, and white beans. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Add the tortellini and cook according to package directions, about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Stir in heavy cream and baby spinach (or kale) and cook for another 1-2 minutes until the greens wilt and the soup is creamy. Adjust consistency with more broth if needed.
- Taste and adjust seasoning with salt and pepper if desired. Serve warm, topped with parmesan cheese and a sprinkle of fresh herbs.
Notes
How to store: Cool completely, then transfer to airtight containers and refrigerate for up to 3 days.
How to reheat:Â Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water to loosen if it thickens.
How to freeze:Â For best results, freeze the soup before adding tortellini (they can get too soft). Store in airtight containers for up to 3 months. When ready to serve, thaw overnight and add freshly cooked tortellini before finishing with cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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