Tortellini Minestrone Soup is a flavorful vegetarian meal made in a single pot on the stove top. Vegetable broth is filled with beans, pasta, and healthy vegetables like carrots, celery, tomatoes, and other seasonal vegetables.
Minestrone soup is a classic Italian soup made with seasonal vegetables – often filled with beans, pasta, or rice. My minestrone soup includes cheese-filled tortellini, kidney beans, and cannellini beans, meaning it’s super filling and hearty!
You’ll love making minestrone soup on the stove top because it’s made in a single pot, and ready in less than 30 minutes.
I’ve also flavored this soup with Italian seasoning, red pepper flakes, and minced garlic – some of my favorite flavors.
Seasonal Vegetables for Minestrone Soup
For this recipe, you’ll need two cups of seasonal vegetables. I leave this open ended because it’s so easy to use any of your favorite seasonal vegetables in this recipe.
I used green beans and peas, because I had them available in my freezer, making this soup even easier.
However, another great choice would be some cubed zucchini and a handful of spinach. If adding spinach, toss it in during the last 5 minutes of cooking (with your pasta) instead of cooking with the rest of your vegetables.
How to Make Tortellini Minestrone Soup
First, gather your ingredients. You’ll also need a large stock pot for this recipe.
For this recipe, you’ll need 2 cups of seasonal vegetables (I used green beans and peas), tortellini, diced tomatoes with juices, water, garlic, olive oil, Italian seasoning, red pepper flakes, vegetable broth, diced onions, celery, carrots, kidney beans, and cannellini beans.
I used green beans and peas, but you can use any seasonal vegetables that you have on hand. A few more options: potatoes, zucchini, spinach, or squash.
My husband thought green beans and peas was a little ‘bean heavy’ when paired with the other beans in this soup. However, I enjoyed it!
If you’re like my husband, you may want to try a pairing like zucchini and spinach instead (I plan on using this pairing next time!).
In a stock pot over medium heat, add your olive oil. When hot, add your onions, celery, and carrots. Cook for about 5 minutes, or until vegetables begin to lightly brown.
Add your garlic, stir, and cook for an additional 30 seconds.
Then, add all of your remaining ingredients except your tortellini. This includes your broth, water, tomatoes, beans, seasoning, and seasonal vegetables.
Stir to incorporate your ingredients and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes.
Cooking Your Tortellini
When you add your tortellini will depend on whether you plan to have leftovers or not.
As soon as you add pasta to a soup, it will continue to absorb liquids in your soup even after the soup is done cooking. This means that eventually your pasta will get mushy, making for a bad leftover experience.
So, there are two ways that I’d suggest cooking your pasta for this soup.
- Cook your pasta directly in the soup and serve immediately, with no plans for leftovers.
- Cook your pasta in a separate pot, then add a scoop of pasta to each bowl when serving.
If you have extra pasta, store it separately from your soup leftovers, then reheat together when ready to serve.
More Soup Recipes
Looking for more soup recipes? Here are a few of my favorites:
- Chicken Vegetable Soup
- Spring Vegetable Soup – vegetarian!
- One Pot Beef Tortellini Soup
- Creamy Chicken Tortilla Soup
- Crock Pot Potato Soup with Chicken
Tortellini Minestrone Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 celery ribs chopped
- 3 carrots chopped
- 4 cloves garlic minced
- 32 ounces vegetable broth
- 16 ounces water *
- 28 ounces canned diced tomatoes with juices
- 15 ounces canned kidney beans rinsed and drained
- 15 ounces canned cannellini beans rinsed and drained
- 2 cups seasonal vegetables green beans, peas, spinach, squash, potatoes, or zucchini
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 12 ounces tortellini uncooked
- salt to taste
- In a stock pot over medium heat, add olive oil. When hot, add diced onions, carrots, and celery. Cook for about 5 minutes or until vegetables begin to lightly brown. Add minced garlic, stir, and cook an additional 30 seconds.
- Add vegetable broth, water, tomatoes (with juices), kidney beans, cannellini beans, seasonal vegetables, Italian seasoning, and red pepper flakes to pot, stirring to combine.
- Bring to a boil, cover, and reduce heat to low. Simmer for 10 minutes to allow vegetables to cook and flavors to meld.
- Remove lid, return heat to medium, and add tortellini. Cook for an additional 7 minutes, or until al dente doneness according to pasta's package directions.
- Remove from heat and serve immediately.
- * If cooking your pasta directly in your soup, you may want to add additional water, as your pasta will absorb some of the liquid in your soup. Check the thickness of your soup after pasta has cooked and add more liquid as desired.
- If not serving immediately, or planning on leftovers, I'd recommend cooking your pasta in a separate pot. Then, add pasta to your soup when serving. Otherwise, the pasta will continue to absorb the broth as it sits and become mushy.
- If cooking your tortellini separately, allow your soup to simmer for another 7 minutes as directed, but without your pasta.
- If adding spinach (or other delicate, leafy vegetables), toss in a handful during the last 5 minutes of cooking (during the pasta cooking step). Spinach does not need as long to cook as other hearty vegetables.