Creamy Tortellini Minestrone

Creamy Tortellini Minestrone


Pockets of cheesy pasta in this Creamy Minestrone soup to the next level.
  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced
  • 1 large rib celery, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • 4 c. low-sodium vegetable broth
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 (15-oz.) can fire-roasted or plain diced tomatoes
  • 1 (15-oz.) can kidney beans, rinsed and drained
  • ½ tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 4 oz. green beans, trimmed and cut into 1" pieces (about 1 c. total)
  • 1 (10-oz.) bag cheese tortellini
  • 2 c. baby spinach leaves
  • ½ c. half-and-half
  • Grated Parmesan, for serving
  1. In a large pot over medium-high heat, heat oil. Cook onion, carrot, celery, and garlic, stirring occasionally, until onion is starting to soften, 4 to 6 minutes. Stir in tomato paste and cook, stirring, until lightly toasted, about 1 minute more.
  2. Add broth, chickpeas, tomatoes and any juices in can, kidney beans, Italian seasoning, and 1 cup water; season with ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer 5 minutes. Add zucchini and green beans and simmer, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, usually 2 to 3 minutes less than package instructions. Drain pasta.
  4. Add pasta and spinach to vegetable mixture and cook, tossing, until spinach is wilted and tortellini is warmed through, about 1 minute. Remove pot from heat and stir in half-and-half; season with more salt and pepper, if desired.
  5. Divide soup among bowls. Top with Parmesan.

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