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This one pot healthy tortellini minestrone soup is chock full of vegetables and tender cheese filled pasta.
When I’m stuck on what to make for dinner I often turn to soup. I always keep containers of chicken broth, pasta and canned beans in the pantry; when you combine those ingredients along with whatever vegetables you’ve got in the fridge you end up with a healthy and easy dinner. In this particular case I’ve taken a fairly traditional minestrone soup and added some cheese tortellini instead of the more standard short pasta. This tortellini minestrone soup is full of flavor, nutrition and addition of the tortellini helps to keep it kid friendly.
When I made this soup I used onions, carrots, celery, tomatoes and zucchini. I’ve also done butternut squash, spinach, green beans and potatoes so feel free to get creative or to just use whatever you have around. I enriched the basic chicken broth with a can of tomato sauce – it adds a lot of flavor and also helps to thicken the soup a bit. I typically keep a package of cheese tortellini in the freezer because my kids love them – I add the tortellini at the very end because they only take a few minutes to cook.
I’m not going to pretend that the kids ate every vegetable in the soup, because they didn’t. But all three girls were happy to eat their particular favorites plus the beans and tortellini, so that’s a win in my book! You can serve this soup with a sprinkling of parmesan cheese; I also recommend some garlic bread or corn muffins on the side.
You can make a large batch of this soup and freeze some for another night – just put half in a resealable freezer bag before you add the tortellini. When you want to eat the frozen batch, heat it in a pan and then add the tortellini right before serving. Hearty soups are one of my favorite cold weather meals – the temperatures are finally beginning to drop here so I expect we’ll be eating a lot more of this tortellini minestrone soon!
Tortellini Minestrone Soup
- 1 tablespoon of olive oil
- 1 medium yellow onion finely chopped
- 2 cloves of garlic minced
- 3 carrots peeled and chopped
- 3 stalks of celery thinly sliced
- 1 can of diced tomatoes 14.5 ounce size, undrained
- 1 8 ounce can of tomato sauce
- 2 zucchini quartered lengthwise and thinly sliced
- 4 cups of chicken or vegetable broth
- 1 can of kidney or cannellini beans drained
- 10 ounce package of cheese tortellini
- salt and pepper to taste
- Heat the olive oil over medium high in a large pot. Add the onion and cook 3-5 minutes or until onion is translucent. Add the carrots and celery and cook another 3 minutes. Season the vegetables generously with salt and pepper.
- Add the garlic and cook for 1 minute.
- Pour the can of tomatoes, tomato sauce and chicken broth into the pot; bring to a simmer. Cook for 15 minutes.
- Add the zucchini, beans and tortellini. Turn up the heat until the soup starts to boil. Cook for another 4-5 minutes or according to tortellini package instructions. Add more salt and pepper to taste and serve.
Freeze it: The soup can be frozen without the tortellini. Pour the vegetable, bean and broth mixture into a resealable bag and freeze for up to 3 months. When you're ready to serve, reheat the soup in a pot and add the tortellini at the last minute.