Quick and Easy Tortellini Minestrone Soup

This vegetarian soup is full of vegetables, filling beans, and tender tortellini. Serve it hot with crusty bread for dipping.

4.60 from 5 votes

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Course: Main Course, Soup

Cuisine: American, Italian

Keyword: one-pot meal, soup, vegetarian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Makes: servings

Cost: $10

2 tablespoons olive oil
1 medium yellow onion, finely diced (½-inch pieces)
4 medium carrots, peeled and finely diced (½-inch pieces)
3 celery stalks, finely diced (½-inch pieces)
4 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1 teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon dried chile flakes (optional)
2 quarts low-sodium vegetable broth (or chicken broth if you are not vegetarian)
1 (15-ounce) can diced fire-roasted tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (16-ounce) package refrigerated cheese tortellini
2 cups baby spinach leaves
¼ cup chopped fresh parsley

Heat the olive oil in a large pot over medium-high heat for 2 minutes. Add the onion, carrots, celery, garlic, Italian seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, and chile flakes (if using). Cook, stirring frequently, for 7 minutes or until the onion is translucent and the carrots are beginning to soften.
Pour in the broth, diced tomatoes, and a big pinch of salt. When the broth comes to a boil, add the kidney beans and tortellini. Reduce the heat to medium-low and cook for 8 minutes or until the pasta is tender.
Add the spinach and parsley and stir until the spinach is completely wilted. Taste and add more salt and pepper as needed.
Serve hot.