Easy Tortellini Minestrone Soup includes fresh vegetables, kale or spinach, cheese tortellini and delicious flavor! This vegetarian tortellini soup cooks in one pot to make prep and clean up easy.
Are you looking for a comforting soup packed with vegetables? Tortellini Minestrone Soup is one of my go-to soup recipes because it combines the best of two worlds – tortellini soup and minestrone soup! The entire recipe cooks in one pot in less than 30 minutes. This makes prep and clean up easy. You can even prep this recipe in advance or store the leftovers for later.
How to make tortellini minestrone soup
All of the ingredients for this cheese tortellini soup cook in one large stockpot or Dutch oven.
- First, heat olive oil in the large pot over medium-high heat. Add the onions and cook until softened, about 3 minutes.
- Next, add the garlic, zucchini, carrots, celery and green beans and cook for an additional 3 minutes. Add the diced tomatoes, tomato paste, beans, broth and Italian seasoning.
- Bring the mixture to a boil. Add the tortellini to the pot and cook according to package instructions. Fresh or frozen tortellini works well. One minute before the tortellini is done, stir in the kale, lower heat and let simmer for five additional minutes.
- Season the soup with salt and pepper and serve with fresh Parmesan.
What goes with minestrone soup?
Minestrone Soup tastes great on its own or serve it as a first course to some of your other favorite dinner recipes. If you’re looking for another dish to serve it with, a few of our favorite recipes for serving are below.
Does tortellini soup freeze well?
You can freeze tortellini soup WITOUT the tortellini. We don’t recommend freezing the soup with the tortellini cooked because the cooked tortellini with turn to mush after thawing. For this recipe, we recommend freezing it before you add the tortellini. You can freeze for up to 3 months.
Reheat the soup on the stove over medium heat. Bring the soup to a boil and then add the tortellini. Cook for the length of time indicated on the tortellini package instructions.
How long will tortellini soup last?
The tortellini soup with last up to 3 days when refrigerated. Store the cooked soup in a sealed container in the refrigerator.
If you feel adventurous, add a few of your other favorite vegetables to this tortellini soup, such as spinach or yellow squash. The more veggies, the better, right? Best of all, you can make a large batch at the beginning of the week and enjoy it as leftovers.
Kids and adults will love this recipe. Enjoy!
One Pot Tortellini Minestrone Soup
- 1 tablespoon olive oil
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced into small pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green beans, chopped into 2 inch pieces
- 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 15 ounce can cannellini beans, rinsed and drained
- 6 cups low-sodium vegetable broth
- 1 ½ teaspoons Italian seasoning
- 9 ounces tortellini, fresh or frozen
- 2 heaping cups fresh kale, or spinach, coarsely chopped
- salt and pepper, to taste
- freshly grated Parmesan cheese, for serving
- In a large stockpot, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes. Add the garlic, zucchini, carrots, celery and green beans and cook for an additional 3 minutes. Add the diced tomatoes, tomato paste, beans, broth and Italian seasoning to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package instructions. One minute before the tortellini is done, stir in the kale, lower heat and let simmer for five additional minutes. Remove from heat, season with salt and pepper and serve immediately with freshly grated Parmesan, as desired.
- Store the soup in a sealed container in the refrigerator for up to 3 days.