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


  • Debra: Made this recipe tonight and it was wonderful! We enjoyed this with bread and a cucumber salad. Will gladly enjoy again over the winter.
    Thanks for sharing your recipes October 17, 2017 at 8:07pm Reply

    • Jaclyn: Thanks for the great review Debra! October 18, 2017 at 11:09am Reply

  • Marie: Hi Jaclyn, this recipe looks great! I am so excited to try it. Do you know what the serving size would be? Thank you! :) October 15, 2017 at 1:45pm Reply

    • Jaclyn: Sorry I don’t know in cups, I always just base it off of about how many servings my family gets out of it and I know that’s not 100% accurate. I hope you get a chance to try it! October 19, 2017 at 11:26pm Reply

  • April: I made this wonderful recipe for my family and it was delicious, hearty and very satisfying! We had it for dinner with toasted french bread the next day and it was even better! I also packed some in my son’s thermos for school lunch :). Yummy and so comforting on a chilly day and night. Thank you! Love your recipes ???? October 14, 2017 at 10:09am Reply

    • Jaclyn: Thanks April! October 16, 2017 at 4:08pm Reply

  • TheFoodSea: That’s amazing. October 12, 2017 at 5:11am Reply

  • Suzanne: This sounds fantastic – I’m putting it right at the top of my “Make This Soon” list! October 10, 2017 at 8:16am Reply

    • Jaclyn: I hope you love it Suzanne! October 10, 2017 at 10:25am Reply

  • Judy: Do you think this soup would freeze well?? October 10, 2017 at 7:42am Reply

    • Jaclyn: Yes but probably without the half and half and tortellini added. I’d add if after thawing. October 10, 2017 at 10:24am Reply

  • Kelly Senyei @ Just a Taste: Jaclyn, this soup looks incredible! I love that you swapped tortellini for plain ol’ noodles. YUM! October 10, 2017 at 6:50am Reply

    • Jaclyn: Thanks Kelly! October 10, 2017 at 10:26am Reply

  • Robin: Hi. Tried to no avail to pin this recipe. Kept telling me that it had invalid perimeters. fyi. Not sure if anyone else is having same trouble. Recipe looks delish tho! October 10, 2017 at 5:16am Reply

    • Jaclyn: Yes unfortunately nothing can be pinned from my website right now, gotta love it. I’ve contacted Pinterest so hopefully they’ll fix the issue soon. Thanks for the heads up, I appreciate it! October 10, 2017 at 10:26am Reply

      • Robin: It’s fixed!! Yippeee!! lol. Thank you! Cannot wait to make. Take care. October 11, 2017 at 5:43am Reply

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