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One-Pot Creamy Tortellini Minestrone

A close-up of a white bowl filled with One-Pot Creamy Tortellini Minestrone soup, showing tortellini, spinach, and carrots in a rich broth.
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Prepare this hearty, vegetable-filled minestrone soup with tortellini entirely in one pot for easy cleanup. The soup achieves a rich, creamy texture without extra steps.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup chopped fresh spinach
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice), cannellini beans, oregano, basil, and red pepper flakes if using. Bring the mixture to a boil.
  5. Reduce the heat to maintain a simmer. Cook for 10 minutes, allowing the vegetables to become tender.
  6. Stir in the fresh spinach until it wilts, about 1 minute.
  7. Add the refrigerated tortellini to the pot. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
  8. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy.
  9. Season with salt and pepper to your preference.
  10. Serve hot with extra Parmesan cheese on top.

Notes

  • The creaminess comes from adding heavy cream and Parmesan cheese at the end, off the heat.
  • If you prefer a thicker soup, you can mash about 1/4 cup of the cannellini beans against the side of the pot before adding the cream.
  • Use frozen tortellini if refrigerated is unavailable; adjust cooking time as needed.

Nutrition

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