Easy Tortellini Minestrone Soup Recipe

A flavorful fire-roasted tomato and broth-based soup filled with veggies and made hearty with cheese-filled tortellini pasta!

Just wait until you slurp a spoonful of this hearty soup, perfect for cozy fall nights! As the temperatures start to drop and the leaves turn golden, there’s nothing more comforting than a warm bowl of homemade soup. Minestrone, a classic Italian vegetable soup, is usually made with canned tomatoes, broth, onions, carrots, celery, beans, and pasta.

But my Easy Tortellini Minestrone Soup takes that tradition and elevates it with fire-roasted tomatoes, fresh kale, and cheesy tortellini for an even more flavorful and nourishing meal. Ready to dive in? Let’s get started!

What Makes This Minestrone Soup Special?

Soups are one of my favorite things to make for leftovers. There’s something incredibly convenient about heating up a cup or mug of soup for a quick meal or light snack once it’s cooked—and it often tastes even better leftover. Plus, soups are a fantastic way to sneak in a ton of veggies into every bite, making them both delicious and nutritious.

Take traditional minestrone soup, for example. This classic Italian dish is typically brimming with canned tomatoes, broth, beans, and pasta. However, my version takes comfort food to the next level by using fire-roasted diced tomatoes, which infuse the broth with smoky depth, and cheese-filled tortellini for an added layer of richness. With the addition of kale, this soup not only maintains its savory essence but also gets a nutritious boost, making it a perfect blend of comfort food and healthy eating.

So let’s break down this soup!

Here’s what you’ll need to make my Easy Tortellini Minestrone Soup:

• 2 tbsp. olive or avocado oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 4 celery ribs, diced
• 2 cloves garlic, minced
• 2 (14-oz.) cans fire-roasted diced tomatoes
• 4 cups chicken or vegetable stock
• 1 (14-oz.) can cannellini beans or northern beans, rinsed
• 2 cups chopped kale leaves, ribs removed
• 1 (9-oz.) package cheese tortellini pasta
• ¼ cup shaved parmesan cheese
• 2 tbsp. chopped basil leaves
• Kosher salt & black pepper

You can have fun with the ingredients and customize the soup to your liking by choosing your stock (chicken or veggie for vegetarian), the amount of garlic, different beans and your favorite variety of tortellini pasta. I used a three-cheese pasta to keep it vegetarian, but was tempted by so many other tortellini stuffing options!

Here’s how you’ll make my Tortellini Minestrone Soup:

1. Warm avocado or olive oil over medium heat in a dutch oven or deep pot.
2. When warm, add diced onions, carrots and celery and cook until soft, about 5 minutes. Add in minced garlic and cook another minute.
3. Add in diced tomatoes, chicken stock and rinsed beans. Bring soup to a boil then lower heat to simmer and cover for 20 minutes.
4. After 20 minutes, increase heat back to medium and add in kale leaves and tortellini pasta. Cook until al dente, according to package instructions.
5. Top soup with fresh basil leaves and parmesan, then ladle into bowls. Enjoy!

How to Store and Reheat Your Soup

This soup is perfect for leftovers! Store any remaining soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat on the stove over medium heat, stirring occasionally. If it’s too thick, you can add a splash of vegetable broth to reach your desired consistency.

Tips and Tricks

• Use a Large Stockpot: For best results, use a large stockpot or Dutch oven to allow all the ingredients to cook evenly.
• Adjust the Seasoning: Taste your soup before serving and adjust the seasoning with salt, pepper, or Italian seasoning to suit your preference.
• Pair with Bread or Salad: For a complete meal, serve your soup with a slice of bread or a side salad.

FAQs

I hope you enjoy making and eating this comforting Tortellini Minestrone Soup as much as I do. Happy cooking and slurping!

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