Can I put tortellini in minestrone soup?

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.

Will tortellini get soggy in soup?

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.

Do you have to boil tortellini before cooking?

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.

Can I use frozen tortellini?

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.

How can I make this soup lighter?

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.

What is traditionally served with minestrone soup?

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.

Creamy Tortellini Minestrone Soup

Name: Creamy Tortellini Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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); 1/2 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)

Description

Creamy Tortellini Minestrone Soup is hearty, cozy, and loaded with veggies, beans, and cheese tortellini in a rich tomato-cream broth.

Ingredients

Scale

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)
1/2 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)

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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: 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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian