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One-Pot Creamy Tortellini Minestrone

Close-up of a hearty bowl of One-Pot Creamy Tortellini Minestrone soup with spinach and carrots.

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Make this hearty vegetable and tortellini soup entirely in one pot for easy cleanup. It features a rich, creamy broth base.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice), cannellini beans, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to maintain a simmer. Add the tortellini and cook according to package directions, usually 3 to 5 minutes, until they float and are cooked through.
  6. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  7. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy and well combined.
  8. Serve immediately with extra Parmesan cheese on top.

Notes

  • For extra flavor, you can sauté 1/2 cup of diced pancetta or bacon before adding the onion and celery.
  • If you prefer a thicker soup, mash about 1/4 cup of the cannellini beans against the side of the pot before adding the broth.
  • Use frozen tortellini if refrigerated is unavailable; adjust cooking time as needed.

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