Go Back

Tortellini Minestrone Soup

Tortellini Minestrone Soup is the best of both worlds coming together. A hearty minestrone soup mixed in with store-bought tortellini. It's quick and yummy!
Print Recipe
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Servings 8

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 garlic cloves chopped
  • 4 large celery stalks diced
  • 2 large carrots peeled and diced
  • 2 14-ounce cans diced tomatoes with juice
  • 2 14-ounce cans kidney beans, rinsed and drained
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 4 cups chicken stock
  • 1 9-ounce package store-bought cheese tortellini
  • grated parmesan for serving

Instructions
 

  • Set a large pot over medium-high heat with the olive oil. Once hot, add in the onions and garlic and cook until soft and translucent, about 5 minutes. Stir in the celery and carrots and cook for about 3 to 5 minutes longer. Stir in the diced tomatoes with their juice and the beans. Season with salt, pepper, oregano, and basil.
  • Add the chicken stock and bring to a simmer. Cook until the veggies soften about 10 to 15 minutes. Stick in the tortellini and cook until they float, about 3 to 5 minutes. Serve the soup with a sprinkling of cheese on top.