Description
Make this hearty and comforting minestrone soup featuring tortellini in a single pot for easy cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 cup chopped fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the diced tomatoes (with juice), Italian seasoning, basil, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes to allow the vegetables to soften.
- Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 3 to 5 minutes, until they float.
- Stir in the fresh spinach until it wilts, about 1 minute.
- Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy.
- Serve immediately with extra Parmesan cheese on top.
Notes
- You can use frozen tortellini; add them directly to the simmering broth and adjust cooking time as needed.
- For a vegetarian version, confirm your broth is vegetable-based.
- Add cooked shredded chicken for extra protein.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 750
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 18
- Cholesterol: 45