Tortellini Minestrone
Warm, comforting, and bursting with vibrant flavors, Tortellini Minestrone is the ultimate hearty soup for any season. This recipe elevates traditional minestrone by incorporating tender cheese tortellini for an extra layer of richness. Packed with a colorful medley of nutrient-rich vegetables like zucchini, green beans, and spinach, as well as protein-packed cannellini beans, this wholesome dish is simmered in a savory broth infused with aromatic herbs. Ready in just 45 minutes, it’s a one-pot wonder that’s perfect for busy weeknights or cozy family dinners. Garnish with freshly grated Parmesan for a finishing touch that ties together the delightful medley of flavors. Perfect as a standalone meal or served with crusty bread, this tortellini soup is a crowd-pleaser you'll return to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery stalks, sliced
- 2 medium carrots, peeled and chopped
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 12 ounces cheese tortellini
- 4 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated, for garnishing
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, celery, and carrots. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini and green beans to the pot. Cook for 3 minutes, stirring to combine.
Pour in the diced tomatoes (with juices) and the vegetable broth. Stir well.
Add the cannellini beans, oregano, basil, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions, typically 7-9 minutes, until tender.
Stir in the fresh spinach and let it wilt, about 1-2 minutes.
Remove the bay leaf and taste the soup. Adjust seasoning if necessary.
Serve hot, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 9282 mg | 404% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 54.7 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2528 mg | 194% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6331 mg | 135% | |
*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.
