Description
A rich and comforting Creamy Tortellini Minestrone filled with tender cheese tortellini, hearty white beans, fresh vegetables, and a velvety tomato cream broth. A cozy one-pot meal perfect for weeknight dinners.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, diced
- Carrots: 2 medium, diced
- Celery Stalks: 2, diced
- Garlic: 3 cloves, minced
- Dried Italian Seasoning: 1 teaspoon
- Salt: 1 teaspoon, adjust to taste
- Black Pepper: 1/2 teaspoon
- Crushed Tomatoes: 1 can, 28 ounces
- Vegetable Broth: 4 cups
- White Beans: 1 can, 15 ounces, drained and rinsed
- Cheese Tortellini: 9 ounces, refrigerated
- Fresh Spinach: 2 cups
- Heavy Cream: 1/2 cup
- Grated Parmesan Cheese: 1/4 cup, plus extra for serving
Instructions
- Preheat Your Equipment: Place a large soup pot over medium heat.
- Combine Ingredients: Add olive oil, then sauté onion, carrots, and celery for about 5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper.
- Prepare Your Cooking Vessel: Pour in crushed tomatoes and vegetable broth, stirring well to combine.
- Assemble the Dish: Add white beans and bring the soup to a gentle simmer. Cook for 10 minutes to develop flavor.
- Cook to Perfection: Stir in tortellini and cook according to package instructions, about 5 to 7 minutes, until tender.
- Finishing Touches: Reduce heat, stir in spinach until wilted, then add heavy cream and Parmesan cheese.
- Serve and Enjoy: Ladle into bowls and top with extra Parmesan before serving warm.
Notes
- Add tortellini near the end to prevent overcooking.
- Do not boil vigorously after adding cream.
- Add extra broth when reheating leftovers if needed.
- Season gradually and taste before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg
