This cheese tortellini minestrone is a satisfying twist on a classic. Plenty of vegetables, creamy cannellini beans, fire-roasted tomatoes and cheese tortellini simmer in a parmesan-scented broth, finished with shaved parmesan. Warm, hearty and comforting.
Soup season is still going strong here.
We had a strange warm stretch in March, but I’m making as much soup as I can before summer. This minestrone is loaded with vegetables, beans and cheese tortellini in a savory, parmesan-infused fire-roasted tomato broth.
Delicious — rich and indulgent for a vegetable-based soup.
I’m continuing my tortellini obsession with this veggie-packed soup, built on a base of fire-roasted tomatoes — my go-to for depth and charred sweetness.
I don’t think I can make a soup without them, so here we are.
Minestrone has always been a favorite for feeding kids: it makes a big batch, freezes well, is loaded with vegetables, and the tender veggies in a flavorful broth are something young eaters often love. When my kids were little, this was a go-to.
Now I like updating old favorites to keep them interesting — enter the tortellini. We’re all eating a lot of it lately, so adding it to minestrone felt natural.
Use the tortellini you prefer: cheese, chicken, spinach, sun-dried tomato — it doesn’t have to be only cheese tortellini, though extra cheese is always welcome.
I always want extra cheese.
One of my favorite parts of minestrone is the beans. Creamy, buttery cannellini beans add body, flavor and satisfaction to the soup — they make it feel substantial and comforting.
Here’s what goes into this version of minestrone — if you’ve tried the kale pesto minestrone before, some elements will seem familiar:
- Onion, carrots and celery — the classic soffritto base.
- Plenty of garlic for depth.
- Fire-roasted diced tomatoes for smoky sweetness.
- A parmesan rind simmered in the broth for rich, savory flavor.
- Fresh green beans for texture and brightness.
- Creamy cannellini beans to thicken and enrich the soup.
- Herbs, spices and a flavorful vegetable stock.
- Cheese tortellini to make the soup feel extra special.
Tortellini is a humble ingredient but elevates this soup, turning a familiar minestrone into something satisfying and a little indulgent — perfect for busy weeknights.
Two ways to handle the tortellini
Option one: cook the tortellini directly in the soup. This is convenient for serving a crowd, but the pasta will absorb broth and thicken the soup as it sits.
Option two: cook the tortellini separately and add it to individual bowls when serving. This is my preference for leftovers and meal-prep lunches because it keeps the soup from becoming overly thick.
Minestrone is wonderfully hearty — still broth-based but filling and substantial, making it an ideal weeknight dinner.
Cheese Tortellini Minestrone
Cheese Tortellini Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 cup fresh green beans
- 4 to 5 cups vegetable stock
- 1 parmesan rind
- 1 pound uncooked cheese tortellini
- shaved parmesan cheese, for topping
Instructions
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Heat the olive oil in a large stockpot over medium heat.
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Add the onion, carrots, celery, garlic, oregano, basil, thyme, crushed red pepper and a generous pinch of salt and pepper. Stir and cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
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Stir in the tomato paste, coating the vegetables. Cook 3 to 4 minutes, until it deepens in color.
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Add the fire-roasted tomatoes, cannellini beans, green beans, vegetable stock and parmesan rind. Bring to a boil, then reduce to a simmer, cover and simmer 15 to 20 minutes.
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Taste and adjust seasoning with salt and pepper. Stir in the tortellini and cook 4 to 5 minutes, until tender. Alternatively, cook tortellini separately and add to individual bowls when serving to prevent the pasta from absorbing too much broth.
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Ladle into bowls and finish with lots of shaved parmesan.
Did you make this recipe?
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Holy satisfying.