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One-Pot Creamy Tortellini Minestrone

Close-up overhead view of a bowl of One-Pot Creamy Tortellini Minestrone soup with spinach, carrots, and grated cheese.
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Make a rich, creamy vegetable soup featuring tortellini in a single pot for fast cooking and easy cleanup.

Ingredients

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  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/2 cup heavy cream or 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Combine the vegetable broth, diced tomatoes, carrot, celery, onion, garlic, Italian seasoning, basil, and red pepper flakes in a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the carrots are tender.
  4. Stir in the refrigerated tortellini. Cook according to package directions, usually about 3 to 5 minutes, until they float.
  5. Stir in the fresh spinach until it wilts completely.
  6. Remove the pot from the heat. Stir in the heavy cream (or cream cheese cubes) until fully incorporated and the soup is creamy.
  7. Stir in the Parmesan cheese until melted.
  8. Season with salt and pepper to your preference. Serve hot.

Notes

  • If you use cream cheese, cut it into small cubes and stir vigorously to help it dissolve smoothly into the hot broth.
  • You can substitute frozen tortellini; add them a few minutes earlier if needed to ensure they cook through.
  • For a heartier soup, add 1 cup of drained cannellini beans during the last 5 minutes of simmering.

Nutrition

Find it online: https://tasteportfolio.com/one-pot-creamy-tortellini-minestrone/