Minestrone with Tortellini Soup
Warm, hearty, and bursting with flavor, this Minestrone with Tortellini Soup is the ultimate comfort food that combines the rustic charm of a classic Italian vegetable soup with the satisfying luxury of cheese-filled tortellini. Packed with vibrant vegetables like zucchini, carrots, celery, and baby spinach, along with protein-rich cannellini beans, this recipe delivers a nutritious and filling meal in every bowl. Simmered in a savory, herb-infused broth and finished with tender tortellini, this soup is perfect for cozy weeknight dinners or meal prepping. Garnish with freshly grated Parmesan and parsley for an added touch of elegance and flavor. Ready in just 50 minutes and serving six generous portions, this one-pot wonder is as easy to make as it is delicious. Ideal for fans of hearty soups, Italian cuisine, and quick comfort food recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 10 ounces refrigerated cheese tortellini
- optional grated Parmesan cheese, for garnish
- optional chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
Stir in the zucchini and minced garlic, and cook for another 2 minutes until fragrant.
Add the canned diced tomatoes, cannellini beans, vegetable broth, and water to the pot.
Stir in the dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Add the baby spinach and tortellini to the soup, and simmer for an additional 7-8 minutes, or until the tortellini are tender.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 6253 mg | 272% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 40.6 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5163 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
