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One-Pot Creamy Tortellini Minestrone

A close-up view of a white bowl filled with One-Pot Creamy Tortellini Minestrone soup, featuring tortellini, spinach, and carrots.
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Make this simple, hearty One-Pot Creamy Tortellini Minestrone for a quick weeknight dinner with minimal cleanup.

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 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving

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 softened, about 5 to 7 minutes.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with juice), Italian seasoning, basil, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 10 minutes to allow the vegetables to soften.
  6. Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 3 to 5 minutes, until they float.
  7. Stir in the fresh spinach until it wilts, which takes about 1 minute.
  8. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy.
  9. Serve immediately with extra Parmesan cheese on top.

Notes

  • If you prefer a thicker soup, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last 2 minutes of simmering.
  • Use frozen tortellini if refrigerated is unavailable; adjust cooking time as needed.
  • For a vegetarian option, confirm your broth and cheese are meat-free.

Nutrition

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