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.
But honestly, why didn’t I think about making minestrone creamy until now?? And adding tortellini in place of the boring plain noodles?
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.
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.
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.
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
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.
- 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
Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
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.
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.
Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.
Recipe source: Cooking Classy