Tortellini Minestrone Recipe

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Brent Modified: September 8, 2021
Tortellini Minestrone Recipe

How To Make Tortellini Minestrone

Keep warm on those cold winter nights by whipping up our minestrone recipe! Be filled up with a warm, seasoned soup and cheesy tortellini.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2tbspolive oil
  • 1white onionmedium, peeled and diced
  • 3garlic clovespeeled and minced
  • 2carrotspeeled and diced
  • 2celery stalksdiced
  • 4cupschickenor vegetable stock
  • ¼cuptomato paste
  • 14.5ozfire-roasted diced tomatoes2 cans
  • 15ozdark red kidney beans1 can
  • 1zucchinidiced
  • 1yellow squashdiced
  • 1tspItalian Seasoning
  • 2handfulsfresh baby spinach
  • 10ozcheese tortellini1 package, refrigerated
  • salt and pepperto taste


  1. Heat oil in a large stockpot over medium-high heat.

  2. Add onion and sauté for 3 minutes, stirring occasionally.

  3. Add garlic, carrots, and celery, and continue sauteing for 5 more minutes, stirring occasionally.

  4. Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.

  5. Bring the mixture to a simmer.

  6. Reduce heat to medium-low, cover, and simmer for 10 minutes.

  7. Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente for about 5 to 6 minutes.

  8. Season the soup with salt and pepper.

  9. Serve hot, and enjoy!


  • Calories: 739.38kcal
  • Fat: 18.69g
  • Saturated Fat: 5.20g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 7.83g
  • Polyunsaturated Fat: 3.66g
  • Carbohydrates: 112.14g
  • Fiber: 22.99g
  • Sugar: 37.08g
  • Protein: 42.98g
  • Cholesterol: 67.38mg
  • Sodium: 2367.60mg
  • Calcium: 264.70mg
  • Potassium: 4040.98mg
  • Iron: 13.82mg
  • Vitamin A: 396.96µg
  • Vitamin C: 80.98mg
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