Creamy Tortellini Minestrone Soup


This Creamy Tortellini Minestrone Soup is a veggie packed, filling and oh so comforting soup that’s sure to satisfy on a cold fall day! It’s definitely a new go-to soup recipe for me.

Creamy Tortellini Minestrone

But honestly, why didn’t I think about making minestrone creamy until now?? And adding tortellini in place of the boring plain noodles?

Want to see how easy this Minestrone recipe is? Watch the video!


I guess it’s better now than never. And now that I’ve tried this version I don’t know that I can ever go back to the basic minestrone soup. It’s just so basically basic.

Creamy Tortellini Minestrone

I love that this soup is like a collision of healthy food meets comfort food.

As in sure it’s not 100% healthy because of that half and half, and obvs. tortellini isn’t packed with nutrition but there are sooooo many veggies that I still feel good about eating this. 

Creamy Tortellini Minestrone

Plus when you divide 1 1/4 cups of half and half among 6 servings that just under 3 1/2 Tbsp per serving and that’s not bad in my opinion (you can also cut it down to 1 cup which is what I started with but I liked the extra creaminess just a little more added so I bumped it to 1 1/4 cups).

And if you are feeling indulgent/if it’s just one of those days you could use the full fat cream but I’d start with 3/4 cup.

Creamy Tortellini Minestrone

Then do the right thing and serve it with some fresh crusty bread. I’m kidding, but dipping that crusty bread in this creamy veggie broth is the icing on the cake. If you aren’t counting carbs go for it!

But either way I highly recommend making this soup this week. Because I just wish it had been a part of my life sooner :).

Creamy Tortellini Minestrone


Creamy Tortellini Minestrone

5 from 5 votes

A veggie packed, filling and oh so comforting, creamy tortellini soup that's sure to satisfy on a cold fall day! A new go-to soup recipe for me.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6


  • 2 Tbsp olive oil
  • 1 1/2 cups diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup 1-inch cut fresh green beans
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 3 (14 oz) cans low-sodium chicken broth or vegetable broth, or more to thin as desired
  • 2 (14.5 oz) cans diced tomatoes
  • 2 Tbsp tomato paste
  • 1 1/4 cups halved and sliced zucchini (1 small)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 (9 oz) pkg. refrigerated three cheese tortellini
  • 1 (14.5 oz) can dark red kidney beans, drained and rinsed
  • 2 cups chopped fresh spinach
  • 1 1/4 cups half and half
  • Finely shredded parmesan cheese, for serving


  1. Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.

  2. Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.

  3. Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.

  4. Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.

  5. Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.

  6. Recipe source: Cooking Classy

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  • Breanna: My husband is allergic to all types of beans (weird, I know), but this looks so yummy! Would you just leave them out or substitute them with something? Because I really want to try it! July 4, 2018 at 7:56pm Reply

    • Jaclyn: Sorry to hear about the allergy, but yes you could either leave them out or substitute something like chick peas. Hope you both enjoy! July 5, 2018 at 9:42am Reply

  • Kathy: So good!! I added meatballs because i had ground beef I needed to use. October 29, 2017 at 5:20pm Reply

    • Jaclyn: Great addition! Thanks for your review Kathy! October 29, 2017 at 9:24pm Reply

  • Mary: Made this for lunch today very good the only thing I would do different would be to cook the celery carrots a little longer than I what is called for October 26, 2017 at 10:02am Reply

  • Jodi: Do you think this could be made in a crock pot? If so, how would one go about doing that? I work midnights and my daughter (the vegetarian) gets out of work at 9pm. I’d like to have a crock of hot soup ready for her when she gets home (I’ll be in bed) and then have some nice hot soup ready for me to pack for my night shift, too. THANKS!! October 26, 2017 at 7:43am Reply

  • Heather: Do you think it would be ok to omit the spinach? Not a huge fan! Looks beyond amazing otherwise! October 25, 2017 at 8:15am Reply

    • Jaclyn: Yes definitely. And if you do like kale you could add some of that, only if you wanted to. Hope you love this tortellini minestrone Heather! October 29, 2017 at 9:38pm Reply

  • Gilda B: This was the best minestrone soup recipe I’ve ever made and my hubby was raving about it too. It’s a soup that I’ll be making forever. October 19, 2017 at 7:23pm Reply

    • Jaclyn: I’m so happy to hear that Gilda! Thanks for your feedback! October 19, 2017 at 11:21pm Reply

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