Tortellini Minestrone

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini. | gimmesomeoven.com

Every year I look forward to this moment when two of my favorite seasons — the end of summer vegetable season + the beginning of autumn soup season — deliciously collide.  That means it’s time for all of my favorite veggie soups!

And of course, minestrone is a must.  ♥

This soup has been one of my comfort foods ever since I was a young pup.  It was always served as an appetizer at the neighborhood Italian restaurant my family used to frequent.  And even back in my ultra-picky-eating days when I was that girl who ordered a piping hot bowl of plain spaghetti (<– like, until high school), I strangely used to love the little bowl of vegetable minstrone that everyone was served as an appetizer.  Sure, I occasionally picked out a green bean or two.  But my mom was always amazed when the rest of that bowl — chock full of veggies, in a seasoned Italian broth — would disappear in a few minutes.  Maybe it all just felt like eating soup, less than eating my veggies.  But whatever the reason, mom loved it, and I sure loved it.  And still do!

So this past weekend as I was surveying the fridge that was overflowing with tons of fresh veggies from my summer CSA, and as a cooler breeze was blowing in through the windows for the Labor Day weekend ahead, I knew in an instant what I wanted to make.  Although instead of adding in a handful of regular pasta to the soup, I decided to toss in a bag of cheesy tortellini and see how that tasted.  And I’m so glad I did.

This tortellini minestrone absolutely hit the spot.

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini. | gimmesomeoven.com

If you’ve never made homemade minestrone before, it’s really quite simple.

Just saute some basic onions, carrots, celery and garlic together until soft.  Then add in a bunch of tomatoes (I love fire-roasted) and tomato paste and stock to make a basic tomato broth.  And then add in whatever other fresh veggies and beans sound good to you!  I happened to have a ridiculous amount of summer squash in the fridge, so I went with that, along with a can of kidney beans (the classic choice I associate with minestrone!).

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini. | gimmesomeoven.com

Then, in lieu of tossing in some macaroni at the end of the recipe, I decided to add in a few handfuls of spinach and a fresh bag of cheesy tortellini that I had in the fridge.  You can use any kind of tortellini you’d like here, but I would wholeheartedly recommend going that route so that you get that nice, warm, soft, cheesy goodness added to your soup.  (Did I mention this is comfort food?!)  ;)

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini. | gimmesomeoven.com

Then just serve it up, and sprinkle on some Parmesan or something as a garnish if you’d like (<– I happened to be out that day!).  And this delicious, hearty, warm, comforting bowl of soup will be yours to enjoy.

I love this season!

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Tortellini Minestrone

This Tortellini Minestrone recipe is overflowing with delicious veggies, and made extra-delicious with the addition of some cheesy tortellini.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups of chicken or vegetable stock
  • 1/4 cup tomato paste
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 (15 ounce) can dark red kidney beans
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 teaspoon Italian seasoning
  • 2 handfuls fresh baby spinach
  • 1 (10 ounce) package of refrigerated cheese tortellini
  • salt and pepper, to taste

Directions:

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add garlic, carrots, and celery, and continue sautéing for 5 more minutes, stirring occasionally.
  2. Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.  Bring the mixture to a simmer.  Then reduce heat to medium-low, cover, and simmer for 10 minutes to let all of those good flavors meld together.
  3. Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente (usually about 5-6 minutes).
  4. Taste, and season the soup with salt and pepper.
  5. Serve immediately.
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74 comments on “Tortellini Minestrone”

  1. This looks incredibly tasty! Thanks for the recipe share!

  2. Looks yummy. Are the dark green leaves spinach or basil? Or maybe zucchini playing tricks? I didn’t see either listed on the ingredient list.

    • Thanks, Caroline! It’s actually spinach. We realized we mistakenly left it out of the recipe initially, but we just corrected it (two handfuls). We hope you enjoy!

  3. Is that kale in the minestrone? If yes, how much? I’m a measuring type of cook! :)

    • Hi Sue! It’s actually spinach. We realized we mistakenly left it out of the recipe initially, but we just corrected it (two handfuls). We hope you enjoy!

  4. This looks delicious! In the pictures, it looks like spinach is in the soup? If so, even better!

    • Thanks, Jeri — we hope you enjoy it! And it’s actually spinach. We realized we mistakenly left it out of the recipe initially, but we just corrected it (two handfuls). We hope you enjoy!

  5. Quick question: could I swap the refrigerated tortellini for frozen? Nothing against refrigerated tortellini, I just tend to keep frozen on hand because it’s inexpensive and convenient. :) Excited to try this?

  6. I’ve never been much of a soup eater, but this one sounds like it would be well worth making.  If it ever gets cold enough here for wintery foods…

  7. This looks so easy and tasty!! I love it!

  8. I could live off of soups.. I made this one yesterday and it’s 85F. My husband was sweating and complaining about eating something hot during summer. All I could think of was how hearty, easy and delicious this soup is… :D

    • We’re happy to hear you enjoyed it, Amanda! And we share your sentiments on soup — we can’t get enough! :)

  9. This looks delicious and just in time for fall sports and tailgates. I never thought about it, but, yes, I love this time of year, too, when everything in nature starts to “turn.” Happy Friday! ~ M

  10. This looks delicious. Can the leftovers be frozen?

  11. Oh my god from the I took a look at this I knew I had to try it out and what better day for comfort food rather than Sunday so yesterday I picked up the missing items and today I went on and did it. The only small problem I had was with the timing I had to leave on for about 20mins more (maybe my carrots were cut up too big or my veggies not soft enough… I also added some flat green beans so that took a while as well 

    Anyway to just cut it short this was amazing… my son loved it had to reserve him twice and had to keep him down so that we could still have some left for me and hubby tomorrow. Even my daughter who is really difficult enjoyed this the tortellini did the trick… So it was agreed this makes our “do again soon” list :)) 

    • Thank you so much for sharing with with us, Anna! We’re happy you and your kiddos enjoyed this so much!:D

  12. I’m a huge fan of soups, but sometimes my own version do get slightly boring – thank you for sharing this, I’ve never tried to cook a soup with tortellini! Will be my next attempt ;)

  13. wow it looks tasty! the way you describe your dish full of love. i think this is a good combination of colors and flavors, just for autumn – the best season of the year. thanks for sharing, friend.

  14. From its look, it’s lusciously irresistible!

  15. Hi Haley,

    Are you able to omit the red kidney beans? If so, any recommendations on to what to replace with it? Thank you.

    • Hi Julie! Yes, you can leave those out entirely or replace them with any other beans you like (we think Great Northern would work great). Just so you know though, this is Ali’s blog and all of the recipes are hers — I just help out with some things. :)

  16. This looks delicious! I can’t wait to try it. Do you have a preference between chicken or vegetable stock for this recipe? 

    • Thanks, Veronica — we hope you love it! Honestly, we just use whatever we have on hand, but we will say we feel like chicken stock has more flavor.

  17. This dish was absolutely delicious! I left out the celery and added green peppers. It was a hit! :)

  18. Hi. Which stock is better for this soup the chicken or vegetable?  

  19. I see this makes 8 servings.  Can this be frozen to use at another time?

  20. I made this tonight with some added ingredients. I blended a can of white beans with one cup of the vegetable broth before adding it, added some rosemary and fresh chopped basil. It was SO delicious! I’m excited that we have enough for tomorrow and I can still freeze some for later. Thanks for the great recipe!

  21. I thought this sounded perfect for a chilly autumn day and it was!  It was delicious – warm & comforting – and very easy. I can see that it will also be a recipe that can be changed up easily to use whatever veggies you have available. Thank you! 

    • We’re so happy you enjoyed it, Bev! And yes, it’s definitely a versatile recipe, so always feel free to use whatever veggies you like/have on hand. :)

  22. This looks so yummy! Quick question, I’ve made soup with tortellini before and the tortellini absorbed most of the liquid, have you ever run into this issue with this soup? Just didn’t know if I should partially boil it before adding.  

    • Thanks, Ashley — we hope you enjoy! And we haven’t had any issues before with the retelling absorbing much liquid.

  23. Look incredible! What a nice combination of colors. Love it just by looking. Bet the taste is very delicious. Thanks for sharing, Hayley and have a nice weekend.

  24. This was so delicious! My husband and I ate it for a week! Little spicy, but yummy.

  25. Have you thought about making this in a crock pot? Would that potentially make the tortellini mushy?

    • Hi Brittany! We think you could definitely try this in the crockpot — you’ll just want to cook the tortellini on the stove and stir it into the soup once it’s done cooking. We hope you enjoy!

  26. I made this and absolutely love it. It’s healthy and delicious and satisfies my pasta craving without allowing me to go overboard! Thank you for sharing this recipe!

  27. I make a version of this on a regular basis -I add seasoned ground pork (mild or hot, depending on the crowd), and I use Italian seasoned tomato sauce and either the fire roasted or garlic diced tomatoes. This is amazing fresh, even better on the second day, freezes, and don’t forget this soup when you’re canning! Seal some for shelf stability, it looks beautiful in a jar which can be put in a get well basket or Christmas goodies basket.

  28. This recipe was super tasty! I didn’t have any yellow squash or zucchini so I added frozen corn and peas instead. The whole soup is just beautiful! We also wanted some additional protein so I threw in some chopped up frozen meatballs. Delicious! Thanks for posting :-)

  29. Does this keep well in the refrigerator for a few days with leftovers, or is it better to freeze portions of it straight away?

  30. This looks delicious and just in time for fall sports and tailgates. 

  31. Easy, delicious, simple! Cleaned out my fridge and pantry with this soup. Add some spice to taste and it’s pretty close to a perfect lunch. 

  32. I made a batch of this for a dinner with my folks and my husband and there wasn’t enough left over to take a picture!  Amazingly hearty, delicious and oh so easy!  This one is going to be a repeat at our house for sure :) 

  33. Flavor is really good. Recoomend using more chickenstock. About 1 1/2. Also let it cook longer so the carrots can soften.

  34. Easy to make, super delicious. I added long green beans frozen from my veggie garden last season and this was great!

  35. Made this soup in my large stockpot. It was so delicious, it tastes like more!

    Rating: 5
  36. Easy to make with no unusual ingredients! I used regular whole wheat rotini because I was cooking for someone with a lactose allergy, and doubled (maybe tripled?) the Italian spices because why not? I cooked the pasta separately and put it in the soup pot when it was slightly undercooked.

    Rating: 4
  37. Made this soup tonight. It was delicious! I loved that it was loaded with veggies, but also included cheesy pasta (aka, it was the best of everything). Thanks for a great recipe!

    Rating: 5
  38. I just made this soup for dinner for my entire family tonight. It was was amazing! I put the kidney beans, some finely cut baby spinach, and leftover Italian sausage on the side, so we could all top it as we wish. There are some picky eaters amongst us and I’m a vegetarian (but my dad and brother love meat). It was perfect! Everybody loved it. This is now one of my favorite soups (and so is your three potato soup). Thanks for sharing such a great recipe.

    Rating: 5