Cheese Tortellini Minestrone Soup.

This cheese tortellini minestrone is a fun, satisfying spin on the traditional soup. Lots of vegetables, creamy white beans, fire roasted tomatoes and tortellini come together in a bowl covered in shaved parmesan. It’s comforting and hearty!

It’s still soup season over here!

Okay, so we’re having a little weird heat wave in march, but I’m making all the soup I can before it gets super hot. This minestrone soup is made with tons of veggies, beans and cheese tortellini all in a parmesan-flavored fire-roasted tomato brother. 

DELICIOUS.

It’s as rich and decadent as a vegetable soup can be. 

I’m continuing my tortellini journey with this delicious, veggie filled soup. It’s made with a base of fire roasted tomatoes – my absolute favorite!

I don’t even know if it’s possible for me to make a soup without fire roasted tomatoes. So here we are. 

Minestrone has always been one of those soups I’ve made for the kids. The reasons being that you can make a big batch, it freezes great, it’s filled with vegetables and they love it. Especially when my kids first started to eat, this was something I gave them all the time. The tender veggies soaked in a flavorful broth became their favorite thing. 

These days, I’m always looking for ways to make old favorites new and exciting. Hence, the tortellini. We are all loving tortellini so much right now that it makes sense.

And as usual, you can use whatever variety you have and/or love. Chicken tortellini, spinach, sun dried tomato – it doesn’t HAVE to be a version of cheese tortellini. 

Though who doesn’t want extra cheese!!! 

I always want extra cheese. 

One of the main reasons I love minestrone is because of the beans! Gosh, I love beans. They are one of my favorite foods. Creamy, buttery beans that enhance the flavor and satisfaction factor of the soup. I live for it! 

Here’s a run down of what goes into my minestrone. If you’ve made my kale pesto minestrone before, you may be familiar with it! 

Onions, carrots and celery, of course. I don’t love celery but make an exception in soup!Lots of garlic. I like a ton in this soup.Fire roasted tomatoes, which I think we’ve covered.A big old parmesan rind. This is key for flavor!Fresh green beans!! I love green beans in minestrone. LOVE. Creamy cannellini beans. The best.Lots of spices and an extra flavorful stock. Cheese tortellini! Current favorite, obviously. 

The cheese tortellini is such a basic ingredient but adds so much to this soup. It makes it feel different and special and unique, which is really just what I need some weeknights when I’m trying to get dinner on the table. 

There are two options for the tortellini.

First, you can cook the tortellini right in the soup. If you’re feeding a big crowd, do this. Or if you don’t mind that your tortellini will suck up a lot of brother and make the soup thicker, you can do it. 

Next, you can cook the tortellini separately and store it separately too, only adding a bit of the pasta to the soup when serving. I like this method for leftovers and make-ahead lunches. Minestrone is always a great choice for meal prepping lunches. One we make often!  (more…)

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