Imagine the first sip of a soup that feels like a warm hug on a chilly day—it’s that kind of comfort you didn’t know you needed until it’s right in front of you. This Easy Creamy Tortellini Minestrone Soup isn’t just a dish; it’s a love letter to all things cozy and nostalgic, like that sweater you can’t part with. With its rich, velvety broth and a medley of vibrant veggies, it’s like bringing a piece of Italy into your kitchen, minus the passport.
Steps
- Heat olive oil in a large stockpot over medium-high heat. Add diced onions and sauté for around 3 minutes, stirring occasionally. Then, add minced garlic, diced carrots, and diced celery, and continue to cook for an additional 5 minutes, stirring occasionally.
- Pour in chicken or vegetable stock, tomato paste, fire-roasted diced tomatoes, kidney beans, diced zucchini, diced yellow squash, and Italian seasoning. Stir everything together and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes to allow the flavors to blend.
- Add fresh baby spinach and refrigerated cheese tortellini to the pot. Cook according to the tortellini package instructions, usually taking about 5-6 minutes until the pasta is al dente.
- Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup immediately, and garnish with Parmesan cheese if desired.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken or vegetable stock
- 1/4 cup tomato paste
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 1 can (15 ounces) dark red kidney beans
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon Italian seasoning
- 2 handfuls fresh baby spinach
- 1 package (10 ounces) refrigerated cheese tortellini
- Salt and pepper to taste
FAQ
- Can I use any type of tortellini in this recipe?
- Absolutely, you can use any variety of tortellini that you prefer. The cheesy tortellini adds a delightful richness to the soup, but feel free to experiment with other flavors to suit your taste.
- What vegetables can I include in my minestrone soup?
- While this recipe suggests using zucchini, yellow squash, and spinach, you can customize your minestrone with any vegetables you enjoy or have on hand. This soup is perfect for using up seasonal produce.
- Is it possible to make this soup vegetarian?
- Yes, you can easily make this soup vegetarian by using vegetable stock instead of chicken stock. All other ingredients are plant-based, making this recipe easily adaptable for a vegetarian diet.
- How do I store leftovers of this soup?
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a little extra stock if needed to maintain the desired consistency.
- What can I use as a garnish for this soup?
- A sprinkle of Parmesan cheese makes a lovely garnish for this soup, adding an extra layer of flavor. You can also add fresh herbs like basil or parsley for a fresh touch.
Tips
- Optimize Flavor Development: Sauté the onions, carrots, celery, and garlic thoroughly to build a robust flavor base for your soup. This step is crucial for enhancing the overall taste of the minestrone.
- Customize Veggie Choices: Feel free to use any fresh vegetables you have on hand. While summer squash and zucchini are excellent choices, you can experiment with other seasonal vegetables to make the soup your own.
- Enhance with Cheese Tortellini: Substitute regular pasta with cheese tortellini for an added layer of richness and comfort. The cheesy filling will contribute to the soup’s creaminess and make each bite satisfying.
- Finish with Fresh Spinach: Adding fresh spinach towards the end of cooking not only adds nutrients but also a pop of color and freshness to the dish. Be sure to stir it in just before serving to keep it vibrant and tender.
Equipment
- Large Stockpot – Essential for cooking the soup.
- Chef’s Knife – Useful for dicing vegetables like onions, carrots, zucchini, and squash.
- Cutting Board – Necessary for preparing the vegetables.
- Garlic Press (optional) – For mincing garlic efficiently.
- Can Opener – Needed for opening canned tomatoes and kidney beans.
- Wooden Spoon or Silicone Spatula – For stirring the soup as it cooks.
